John Myers
Contents
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Ingredients
For the potatoes:
- 500 g Small potatoes
- 1 tbsp Caraway seed
- 2 tbsp Salt
- 4 tbsp Sugar
- 4 tbsp Butter
- 2 Pc. Rosemary sprigs
For the carrots:
- 400 g Carrots small
- 3 tbsp Butter
- 3 tbsp Sugar
- 1 tbsp Sea salt
- 1 Pc. Bay leaf
- 150 ml Mineral water
For the shallots:
- 10 Pc. Shallots
- 1 tbsp Butter
- 4 tbsp Demi Glace
- 10 ml Red wine
- 1 tbsp Sunflower oil
For the Demi Glace:
- 150 g Demi Glace
- 3 tbsp Butter
For the beef fillet:
- 1 kg Beef fillet
- 3 tbsp Sunflower oil
- Sea salt
Instructions
Potatoes:
- Wash the potatoes, then bring them to a boil with water and caraway seeds in a saucepan.
- Caramelize sugar in a pan, then add butter and a sprig of rosemary and toss the potatoes in it. Season to taste with sea salt.
Carrots:
- Peel the carrots and cut into small cubes. Melt the butter in the pan and glaze the carrots with a bay leaf and sugar.
- Now add mineral water and season with salt. Then simmer for about 6 minutes.
Shallots:
- Peel the shallots, cut into rings and fry both sides in a little oil.
- Heat the butter and demi glace in a saucepan and deglaze with wine. Carefully put in the fried shallots.
Sauce:
- Heat the butter in a saucepan and melt the Demi Glace in it. Keep warm afterwards.
Beef fillet:
- Cut the beef fillet to the desired thickness and fry it on both sides in a very hot pan. Then place in the oven at 220 ° C for 3 minutes.
Serving:
- Arrange the fillet with the caramelized potatoes, glazed carrots and shallots with the sauce on the plate.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 11.4gProtein: 10gFat: 15.4g
