Recipe 1

Filet of beef smoked over mountain pine and served
with a wild-honey sauce, accompanied by an oyster-
mushroom polenta soufflé and squash (for 4 people)

for the smoking process:
500g raw rice and dry pine branches 
600g domestic beef filet, salt, pepper

for the sauce: 1 carrot, 3 bay leaves,
100g wild honey, ½ onion, pepper corns,
1/8l red wine, ½ stalk of celery, juniper berries,
1/2l juices from the roast (jus)

for the soufflé: 100g oyster mushrooms, ¼ l milk,
80g polenta, salt, pepper, nutmeg,
20g butter, grated Parmesan, 2 eggs,
4 metal ring molds

also: 4 small zucchinis, 4 small
patissons, 20g olive oil, salt, pepper

Directions:

For the smoking process, take a baking tray and carefully line it with foil. Pour the rice onto the foil along with 5 cm-long pine branches. Slide the tray into the oven and heat to 80°C/ca.175°F.

Now take the beef filet, quickly brown it on all sides and season with salt and pepper. Lay the filet on top of the broiler pan and slip it onto the middle shelf of the oven. Go ahead and smoke the meat gently for some 1 ½ to 2 hours (depending on the thickness of the meat) at 80°C.

For the sauce, coarsely dice the carrot and sauté it quickly in a pan. When it has attained enough color, add the spices and caramelize everything with the honey - deglaze with the red wine and simmer until reduced by half - pour in the juices from the meat  and simmer for about ½ hour– add salt and pepper to taste.  Pass the sauce through a sieve and refine it with a little butter.

For the polenta soufflé, slice the oyster mushrooms into fine strips and briefly sauté them in a pan before setting them to one side. Now melt the butter in a pan, add the polenta and briefly glaze, add the milk and allow to simmer for about 5 min. until a thickish mass is created. Remove this from the stove top, add the oyster mushrooms and grated Parmesan, season with salt, pepper and nutmeg. Allow the mass to cool a little and, in the meantime, go ahead and grease your metal molds. Separate out the eggs, add the yolk to the polenta and stir in. Whisk the egg white and carefully fold into the polenta.  Spoon the polenta into the molds and steam in a pot over water for about 30 minutes.

For the vegetables, steam the zucchini and patissons for about 5 min., then pan-toss with olive oil, salt and pepper.

Now take the done beef filet (it should still be pink on the inside, internal temp ca. 30°C/86°F) from the oven, cut it into ca. 4 cm-thick slices, then plate attractively with the sauce, vegetables and soufflé.