The second recipe that I can present to you together with Otto Wilde from the new book “Oberhitze” is dedicated to the supposedly favorite grilled food of the German: The fillet of beef. Of course, there are many other cuts that are actually a bit better suited for grilling with top heat – but I find the combination with light bacon and crispy eggs quite exciting. So rustic exciting.
Supplementing the recipe, I would add that the steaks should, of course, come slowly to room temperature for at least two hours beforehand. I would salt them heavily right at this time and be sure to dry them with a kitchen towel before grilling. If you have a sous-vide device at home, you can heat the steaks to 54 degrees beforehand – then the perfect core temperature will work even better and more reliably.
Fillet of beef with bacon jam and fried eggs
For four people
Ingredients Bacon Jam
- 200 g bacon
- 160 g onions
- 2 garlic cloves
- ½ handful flat parsley leaves
- 1 tablespoon peanut oil
- 1 tablespoon tomato paste
- Salt and pepper
Preparation Bacon Jam
Cut bacon into cubes of about 1 cm. Peel and coarsely chop the onions. Peel and finely chop the garlic. Coarsely chop the parsley. Heat oil in a skillet and sauté bacon, onions and garlic over medium-high heat for about 4 minutes. Add tomato paste and 150 ml of water and simmer everything for 3-5 minutes until you get a creamy sauce. Stir in parsley and season with salt and pepper.
Ingredients Fried Eggs
- 5 eggs (size M)
- 100 g flour
- Salt and pepper
- 100 g breadcrumbs
- 1 l frying oil
Preparation Fried Eggs
Place 4 eggs in cold water. Once the water boils, boil the eggs for 3 ½ minutes, then drain, rinse and peel. Put the flour on a flat plate and season with salt and pepper.
Place bread crumbs on a flat plate as well. Whisk the remaining egg in a deep dish. Turn the eggs one by one in flour, pull them through the egg mixture and turn them in the breadcrumbs. The frying oil
heat in a saucepan to 160-170 °C. Fry the breaded eggs in the hot oil until golden brown. Drain on paper towels.
The steaks
- 4 beef fillet steaks
- (3-4 cm thick)
- Sea salt and pepper
Preparation
Preheat the O.F.B. for 3 minutes on the highest setting. Hang the drip tray filled with water under the grill grate. Place the steaks on the grill rack and grill for 1 minute per side on Meat-O-Meter level 3. Turn off the grill and let the steaks rest in the grill for another 2 minutes. Season with sea salt and pepper.
Serve the steaks with Bacon Jam and the fried eggs. Garnish with chives if desired. It goes well with mashed potatoes.
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