Pure indulgence: 3-course Christmas menu at Carthago

For the Christmas season, our customer "Herr Geheimrat" has put together a delicious Christmas menu for you, which you can recreate in your Carthago, but also in your kitchen at home. The menu starts with a beef soup with egg spread, followed by a beef fillet with Gremolada butter sauce as the main course, and a tipsy apple with speculoos as the sweet conclusion. We wish you a lot of fun while cooking!

Appetizer: Beef soup with egg drop

Ingredients for 4 people:

Beef broth

1,5 l water
200-500 g beef for cooking (not too fat)
1 bunch of soup vegetables
1 tablespoon crushed pepper
1/2 stick cinnamon

 

2 cloves
2 tablespoons salt
1/2 onion with peel
1 clove of garlic peeled

 

Preparation:

Add all ingredients to the water, bring to a boil, cover and simmer for at least 2 hours. If you cook a boiled beef, the soup needs 4 hours, put the boiled beef directly into the boiling water. Remove the cooked vegetables from the soup, season soup to taste. If desired, add fresh vegetables to the soup before serving and cook for 10 minutes. Add the cooked meat to the soup cut into small pieces or use it elsewhere.

Ingredients for 4 people:

Egg drop

2 eggs
80 ml milk
Salt
Pepper

              

Nutmeg
some butter
Alufoil

 

Preparation:

Whisk the milk with the eggs, avoiding foam if possible, and season. Grease a ramekin or cup with butter, pour in the egg milk and cover with the aluminum foil. Place the dish in the water bath, the water should be 2/3 up to the egg milk. Allow to set on lowest flame in RV gas stove until set about 45 minutes. Allow to cool and turn out the egg mixture, cut into slices and cut out small stars.

Plating:

Heat the soup, divide it into soup plates or cups, add the egg custard (this will heat up quickly), add the chives or parsley on top.

Main course: Fillet of beef with gremolada butter sauce and mashed potatoes

Ingredients for 4 people:

Fillet of beef

160 g fillet of beef per person (3 cm thick)
clarified butter
fleur de sel
Pepper
Alufoil

Remove meat from refrigerator 1/2 hour before cooking and salt with fleur de sel. Highly heat pan on RV stove and fry fillets for 2 minutes on each side.

Add clarified butter to the pan and continue to fry over high heat for 2 minutes on each side. Remove fillets, wrap in aluminum foil, set aside for 8-10 minutes. Before serving, heat the pan with the clarified butter again on the highest heat and fry the fillets again for 2 minutes on each side, adding freshly ground pepper on top.

Ingredients:

Gremolada

2 handfuls of walnuts
250 g mushrooms
2 tablespoons butter

    Salt
Pepper

 

Preparation:

Cut the mushrooms partly into slices, partly into small cubes. Heat a pan or pot without fat and roast the walnuts, remove and chop coarsely. Heat the pan or pot again and roast the mushrooms without fat, remove from the heat, add the butter and salt. Before serving, heat again and mix the mushrooms with the walnuts.

Ingredients:

Butter sauce

125 g butter (room temperature)
2 shallots finely chopped
1 anchovy fillet
2 tablespoons ketchup

   

1 tablespoon brandy
2 tablespoons of instant gravy (or 1 portion of Lacroix beef paste)
200 ml cooking cream
to taste lemon juice, salt, pepper, mustard, orange juice, orange zest, lemon zest are suitable.

 

Preparation:

Puree all ingredients together with the soft butter. In a saucepan, stir the butter together with the cream over medium heat to form a creamy sauce and season to taste. The sauce can be prepared the day before. Before serving, warm the sauce over medium heat while stirring.

Ingredients:

Puree

1 kg potatoes
1/2 package creamed spinach
Butter
Salt

Preparation:

Peel and dice potatoes and cook in salted water for about 25 minutes. Heat the creamed spinach. Drain potatoes, mash or puree, add butter and warm creamed spinach, season to taste.

Plating:

Place the puree on the plate with the help of a dessert ring. Pour some sauce on the plate and place the fillet on top. Place the gremolada on top of the meat.

 

Dessert: tipsy apple with speculoos

Ingredients for 4 people:

200 g low fat curd
125 ml cream
90 ml egg liqueur
40 g sugar
1 pck. vanilla sugar
4 ginger biscuits
1 tsp cinnamon
2 apples diced

Preparation:

Whip the cream with the vanilla sugar until stiff. Stir in the quark with the sugar. Mix diced apples with eggnog and cinnamon. Do not chop the speculoos too finely.

Plating:

Put 2 tablespoons of cream in a glass, 1 tablespoon of apple mixture on top, 2 tablespoons of cream on top, 1 tablespoon of speculoos, 2 tablespoons cream, as the last layer the apple mixture