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Beef Fillet in Rösti Coating with Mashed Turnip and Cream Carrots

5 from 7 votes
Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Fillet and coat:

  • 450 g Beef fillet
  • 2 Garlic cloves
  • Oil for frying
  • 500 g Potatoes
  • 1 Egg Whites
  • Pepper salt

Turnip mash:

  • 650 g Peeled swede (turnip)
  • 200 g Peeled potatoes until floury
  • 1 size Onion
  • 3 lightly tbsp Butter
  • 4 Allspice grains
  • Pepper, salt, nutmeg
  • 250 ml Vegetable broth
  • 4 tbsp Cream

Carrots:

  • 400 g Carrots
  • 1 tsp Butter
  • Water
  • Salt, white pepper, a pinch of sugar
  • 75 ml Cream
  • 2 tbsp Creme fraiche Cheese
  • 2 tbsp Chopped parsley

Instructions
 

Preparation of mash and carrots:

  • Roughly dice the peeled turnip and potatoes. Peel the onion, dice finely, sweat in 1 tbsp butter until translucent and add diced beetroot and potatoes. Sweat briefly, deglaze with the vegetable stock, lightly pepper and salt, add allspice and cook until soft. When the cooking point is reached, remove the allspice grains and thoroughly mash everything by hand. Then stir in the cream and the remaining butter with a whisk and season a little more with pepper, salt and nutmeg.
  • Peel the carrots, cut them into oblique slices, put them in a saucepan and pour in enough water to cover them well. Cook together with the butter, a little salt and pepper for approx. 3 minutes until slightly firm to the bite. Then pour through a sieve. Catch the stock, pour 150 ml back into the saucepan and let it simmer with the cream and crème fraîche over a medium heat. Season with salt, pepper and a pinch of sugar, put the carrots back in and just let them steep for a moment. Just before serving, fold in the chopped parsley.

Meat and coat:

  • Preheat the oven to 120 °. Halve the fillet and season with salt. Peel the garlic and cut in half lengthways. Heat a pan. When it is well hot, add about 2 tablespoons of neutral oil and garlic and fry both pieces of fillet very hot all around. Then immediately remove it from the pan, attach a thermometer to one and then place both on the grid in the oven. The core temperature for "medium" should be 55 - 59 °. (Rare = still very pink inside 52 - 55 °). But since it is then fried again with the jacket in the pan, it should be removed shortly before the end of the desired cooking time.
  • While the meat is lingering in the oven, grate the peeled potatoes finely (I used a julienne slicer, a different one, but finer is also possible. Then put the mixture in a kitchen towel, squeeze out a little and mix with the egg white in a bowl pepper and salt.
  • When the meat is about 5 degrees from its desired finish, remove it from the oven. Spread out enough potato mixture on each of 2 other kitchen towels so that the two pieces of fillet can be wrapped tightly in them. This has to be done with pressure, otherwise the cover will fall off again. When both are coated, heat a little more oil in the pan and fry both coats all around until crispy.
  • Briefly heat the mash and carrots again, arrange everything together and .............. enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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