John Myers
Beef Fillet Slices with Pumpkin and Apple Relish and Sautéed Potatoes on Mashed Broccoli
The perfect beef fillet slices with pumpkin and apple relish and sautéed potatoes on mashed broccoli recipe with a picture and simple step-by-step instructions.
- 2 Pc. Apples
- 150 g Butter
- Salt and pepper
- 3 tsp Honey
- White wine vinegar
- 750 g Fresh broccoli
- 1 kg Potatoes
- 100 g Clarified butter
- 100 g Coconut oil
- 100 g Goose fat
- 1,5 kg Beef fillet
- 500 ml Cognac
- 300 ml Gravy
- 150 ml Cream
- 3 tsp Green pepper
- Cut the apple and pumpkin into equal-sized cubes and fry in 50 g butter, season with salt, pepper and honey and vinegar.
- Divide the broccoli into florets and cook in salted water. Drain (save some broth), mash or carefully puree and season with butter, broth and salt.
- Peel the potatoes and cut them into cubes with an edge length of approx. 1.5 cm.
- Heat the types of fat and fry the potatoes over medium heat.
- Cut the meat into approx. 1 cm thick slices, season with pepper and sear them very sharply on both sides, keep them warm in the 100 degree oven.
- Deglaze the roast with jus and cream and simmer briefly, season with salt and green pepper and add cognac and thicken a little if necessary.
- To serve, place broccoli on a plate and spread flat, then alternately layer meat and vegetables and finally baste with sauce and serve with salted potatoes.
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