Low Temperature Cooked Fillet of Beef with Lemon Pepper Risotto

Preheat oven to 75 °C.

Trim the lung roast and season with salt and pepper.

Heat a pan, add olive oil and garlic, rosemary and thyme. Sear meat on all sides, about 2 minutes per side. Place on a baking sheet with a wire rack and let sit in the oven for about 25 minutes.

Finely dice the shallots.

Heat half of the butter in a saucepan and sauté shallots and rice until colorless. Deglaze with white wine and simmer gently over medium heat for about 2 minutes. Cover with 1-2 ladles of soup and continue to simmer for about 5 minutes until the rice has absorbed the liquid. Keep adding soup. After about 22 minutes, the rice will be al dente.

Finally, stir in Parmesan cheese, remaining butter, lemon juice and zest, and salt and pepper to taste.

Peel the carrots, remove the ends and then cut them diagonally into slices about 5 mm thick. Cut the onion into fine strips.

Melt butter in a pan, sauté onion and carrots in it until colorless. Season with sugar, aniseed, salt and pepper and add a sip of water. Cover and simmer for about 5 minutes.

Spread the chopped herbs on a large plate, roll the meat in them all around, then slice and season with a little salt.

Arrange the risotto on plates, place the meat on top, spread the carrots all around.

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