John Myers
Contents
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Ingredients
- 600 g Potatoes
- 180 ml Cream
- 80 g Creme fraiche Cheese
- 80 g Butter
- 800 g Beef fillet
- 1 pinch Sea salt
- 1 pinch Pepper
- 1 bunch Arugula
- 2 Pc. Lemons
- 100 g Pine nuts
- 1 shot Olive oil
- 125 g Parmesan
- 100 g Summer truffle
Instructions
- Peel the potatoes, cut them into small pieces and put them in a saucepan with cold salted water and cook for about 15 minutes. After draining, the potatoes are mashed and mixed with the cream, crème fraîche and butter. Then add a little salt and pepper to taste.
- Put some oil in the pan and heat it to sear the fillet on all sides for 90 seconds. Preheat the oven and put the fillet in the oven for about 15 minutes at 150 degrees. In the meantime, the pine nuts can be roasted in the pan without fat. The rocket can also be served on a plate and dressed with a little lemon juice, salt, pepper and 4 tablespoons of olive oil. Then cut the fillet into small pieces, add and season again with salt and pepper if necessary.
- Finally add the pine nuts and the thinly sliced Parmesan cheese. Add mashed potatoes to the plate and refine with summer truffle.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 5.7gProtein: 12.4gFat: 12.6g
