Ingredients
- Serves 4
Preparation
- Scald the meat with boiling salted water before placing it in cold salted water.
- Bring to the boil.
- Simmer for approximately 30 minutes and skim regularly.
- Place the shallots in a pan and brown the cut surface before adding it, the vegetables and the seasoning to the simmering meat.
- Leave to simmer ever so gently until the meat is cooked.
- Remove the pot from the flame and leave for 15 minutes.
- Remove the meat, cover with a damp cloth and store in a warm place.
- Strain the stock, place back on the flame and reduce by half.
- Cover the kidney beans with boiling water and leave to soak overnight.
- Then cook until soft and drain.
- Cut the still warm tip of sirloin into thin slices and add to the beans.
- Prepare the marinade by mixing together the apple balsamic vinegar, stock and pumpkin seed oil and season with salt and pepper.
- Add the peeled and finely sliced onions.
- Pour the vinaigrette over the meat and beans.
- Decorate and garnish with lamb‘s lettuce and pour the last drops of vinaigrette over the lettuce.
- Finally, grate the horseradish over the entire plate and serve.
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