Tafelspitz mit Pommes Maximes, Pimentos und Steinpilzen

4 Personen

Zutaten

Für das Fleisch:

1 kg Tafelspitz
Salz, Pfeffer
10 g Butter
1 Zweig Rosmarin

Für die Pommes:

2 Stk. Erdäpfel (mehlig)
1 Ei
100 g Kartoffelpürree
Trüffelöl

Für die Steinpilze:

100g Steinpilze
50 g Butter
Gehackte Petersilie

Sonstiges:

12 Stk. Pimentos
Olivenöl

Zubereitung

Tafelspitz würzen und in Butter scharf anbraten.
Anschließend auf der Rotisserie ca. 20 Min. braten.
Kurz rasten lassen und aufschneiden

Erdäpfel waschen, schälen und in dünne Scheiben schneiden.
Die Scheiben die Kreis überlappend auflegen.
In die Mitte das getrüffelte Erdäpfelpürree geben, mit Ei die Ränder bestreichen und mit Kartoffelscheiben zudecken.
Mit einem runden Ausstecher ausstechen und in heißem Fett herausbacken.

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