John Myers
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Angus Beef Fillet Steak with Cranberry Sauce
The perfect angus beef fillet steak with cranberry sauce recipe with a picture and simple step-by-step instructions.
Lingonberry cream
- 250 ml Cream
- 1,5 tsp Lingonberry jam
- 0,5 tsp Raspberry jam
- 1 pinch Salt
Rosemary Potatoes
- 8 Pc. Small potatoes
- 1 branch Rosemary fresh
- 2 Pc. Clove of garlic
- 2 Pc. Salt
- 2 Pc. Oil
“Gerichte-Geschichte”
- The cranberry cone was originally an invention of my mother and is served traditionally with pan-fried dishes. For our Scottish-Scandinavian variant, we serve them with a good piece of roast lung, Angus beef fillet, and potatoes with rosemary and garlic.
The lingonberry whipped cream
- Mix the top with the jam and season with salt.
- Beat until stiff and refrigerate until ready to eat.
The rosemary potatoes
- Wash and peel the small potatoes, quarter them.
- Mix the potatoes with chopped garlic and rosemary with a dash of oil and a little salt.
- Fry in an ovenproof dish for approx. 15-20 at 200 degrees hot air.
The steak
- Sear the meat on both sides for 2 minutes each.
- Then in the oven at approx. 200 degrees – packed in tin foil (aluminum foil) – fry for another 2-5 minutes, depending on whether the steak is to be medium rare, medium or well-donated.
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