John Myers
Beef Fillet on Mushroom-thyme Sauce, Mashed Potatoes & Glazed Carrots
The perfect beef fillet on mushroom-thyme sauce, mashed potatoes & glazed carrots recipe with a picture and simple step-by-step instructions.
- 5 Pc. Beef fillet a 180 g
- 1 kg Mushrooms
- Separate Thyme
- 2 bunch Carrots
- 1 l Cream
- 2 Pc. Onions
- 1 kilogram Potatoes
- 0,5 liter Milk
- 1 Pc. Butter
- 1 Pc. Clarified butter
- Pepper
- Salt
- 1 teaspoon Mushroom oil
- 4 tablespoon Sugar
- Sear the fillets on both sides in hot clarified butter, season with salt and pepper. Put butter in the pan and fry briefly. Put the fillets in a baking dish and place in the oven at approx. 120 degrees for 10 minutes. Then wrap in aluminum foil and let rest.
- Chop the onions and fry them in clarified butter until translucent. Add the cream and simmer. Chop the mushrooms and add to the cream. Season to taste with salt and pepper. Add the mushroom oil and thyme. Reduce the whole thing until it is slightly creamy.
- Boil the potatoes until tender and mash them together with the butter and milk. Season with a little nutmeg. Then peel the carrots (leave a little green), cook and then quench in ice water. Heat the sugar in the pan and add the butter. Put the carrots in the pan and toss in it.
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