Beef Fillet Slices with Pumpkin and Apple Relish and Sautéed Potatoes on Mashed Broccoli

5 from 8 votes
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 172 kcal


  • 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.


Serving: 100gCalories: 172kcalCarbohydrates: 4.7gProtein: 8gFat: 10.8g
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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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