Beef sirloin with green beans and roasted lotus root

Step 1 of 5:

 

Slice the lotus root into thin pieces and place in cold water to release the starch. Drain the lotus root and pat dry with kitchen paper.

 

Step 2 of 5:

 

Heat grapeseed oil in an Adamant® Comfort. Once the oil is hot, deep-fry the lotus root until crispy. Then season with salt.

 

Step 3 of 5:

 

Blanch the green beans in boiling water until they are tender (about 2 minutes), then shock them in an ice bath. Drain after cooling. Season the sliced beef fillet with salt and pepper. Wrap 5 green beans each in a strip of beef.

 

Step 4 of 5:

 

Brown the pork loin medallions in the pan until golden and set aside. Add the chopped garlic to the pan. Cook over low heat, stirring occasionally. Add the cream, Gorgonzola cheese, salt, and pepper, and bring to a simmer.

 

Step 5 of 5:

 

Arrange the seared loin and lotus root chips on a plate. Serve with the Gorgonzola sauce.

Fissler Pro Tips:

 

• The lotus root should be soaked in water to remove the starch. This helps prevent the lotus roots from burning easily when frying.
• Beef for bulgogi or shabu-shabu can be used as a substitute.
• It is delicious to use blanched garlic scapes or asparagus instead of green beans.