John Myers
Beef Fillet with Truffled Mashed Potatoes and Honey Carrots
The perfect beef fillet with truffled mashed potatoes and honey carrots recipe with a picture and simple step-by-step instructions.
- 900 g Beef fillet
- 2,5 kg Potatoes
- 100 g Truffle
- 200 g Milk
- Rosemary
- 100 g Butter
- Baby carrots
- Honey
- Chives
- 3 l Red wine
- Peel the baby carrots and cook them briefly until they are firm to the bite. Let the red wine and the poultry stock simmer with rosemary for several hours and then thicken with flour. Finally add ice-cold butter.
- Take the meat out of the fridge and vacuum it with the butter and rosemary. Then cook the meat in a sous vide cooker for 60 minutes at 56 ° C.
- Finally, take the meat out of the sous vide cooker, sear it and then let it rest for 15 minutes in aluminum foil. During this time, fry the carrots in honey.
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