Alpaca Fillet with Grappa Recipe

Alpaca meat can be used in various culinary applications, from traditional dishes to modern fusion cuisine. Its versatility allows chefs and home cooks to experiment with different preparation methods and flavor combinations, enhancing its attractiveness and culinary appeal.

It is characterized by a distinctive taste that offers a delicate blend of flavors, including sweetness and tenderness, often compared to a combination of lamb and beef, with a hint of gaminess. This unique flavor profile sets it apart and appeals to those seeking new culinary experiences. For more information on alpaca meat, please see here.

The men's cooking group Schönengrund is always on the lookout for new, enticing recipes to showcase their cooking talent. Their self-created recipe for alpaca fillet with Grappa will enchant you.

Alpaca Fillet with Grappa Recipe

Ingredients for 4 people

• 2 tablespoons black peppercorns
• 1 tablespoon grappa, (1)
• 2 sprigs of rosemary
• 5 sprigs of thyme
• 1 clove of garlic
• 2 alpaca fillets (600 – 800 gr.) entrecote can also be used
• Salt
• 1 tablespoon frying butter
• 500 ml Grappa, (2)
• 100 ml chicken broth
• 200 ml cream
• 8 slices of raw bacon

1.  Pour the grappa (1) over the alpaca meat and let it steep overnight .
2. Preheat the oven to 80 degrees and heat a plate.
3. Roughly crush the peppercorns and any remaining grappa in a mortar or chop with a knife. Pluck the rosemary needles and thyme leaves from the branches and chop finely. Mix with the pepper.
4. Peel garlic and chop finely.
5. Heat the frying pan. Salt the alpaca fillet/entrecote. Add the frying butter to the hot pan and fry the fillet all over for a total of about 5 minutes. Remove, season with the pepper and herb mixture, immediately place on the preheated plate and allow to continue cooking in the 80 degree oven for about 60 to 70 minutes.
6. Briefly sauté the garlic in the roast. Then deglaze with grappa (2) and bouillon and let everything boil down by half. Add the cream and let the sauce cook until it thickens slightly and creamy. Season with salt.
7. Shortly before serving, fry the raw bacon in its own fat in a coated pan until crispy.
8. Cut the alpaca fillet/entrecote into 2 cm wide medallions, place on preheated plates, pour over the sauce and garnish with the bacon.

Alpaca fillet with grappa recipe ingredients for 2 people:

Halve the ingredients, but use 1/4 dl grappa and 1 dl bouillon for the sauce and let them boil down to 1/2 dl.