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Fillet of Beef, Mashed Potatoes and Balsamic Shallots

5 from 4 votes
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 154 kcal

Ingredients
 

Beef fillet:

  • 1 kg Beef fillet
  • 100 ml Whiskey
  • Rosemary sprigs
  • Sprigs of thyme
  • 1 tbsp Peppercorns
  • 1 tbsp Clarified butter

Balsamic shallots:

  • 750 g Shallots
  • 100 ml Balsamic vinegar
  • 1 l Port wine
  • Sprigs of thyme
  • 1 tbsp Clarified butter
  • 4 tbsp Sugar
  • Salt
  • Pepper

Mashed potatoes:

  • 850 g Soft-Boiling potatoes
  • 120 g Parmesan
  • 100 ml Milk
  • 100 ml Butter
  • 200 ml Cream
  • 1 Msp Nutmeg
  • Salt
  • Pepper

Instructions
 

Beef fillet:

  • Sear the fillet of beef in a pan with a little clarified butter on all sides. Take the fillet out of the pan and let it rest for 5 minutes.
  • In the meantime, coarsely crush the pepper in a mortar.
  • Now place the meat in a vacuum bag and add the pepper, herbs and whiskey. Vacuum everything together. Let the meat cook in the steamer at 64 ° C for approx. 30 minutes. However, it can also remain significantly longer with the number of degrees.

Balsamic shallots:

  • Peel the shallots. Do not cut off the roots, just carefully clean them. Then cut the shallots in the middle until just before the root.
  • Heat the clarified butter in a large saucepan and add the shallots. When the shallots are a little translucent, add the sugar and let them caramelize.
  • As soon as the sugar is golden brown, deglaze everything with the balsamic vinegar and let it evaporate briefly. Add the sprigs of thyme. Now add the port wine sip by sip and let it simmer again and again. Season the sauce with salt and pepper.

Mashed potatoes:

  • Boil the soft-boiling potatoes in salted water. Finely grate the Parmesan and whip the cream until stiff. Press the potatoes through a potato press and mash with milk, butter, Parmesan and nutmeg.
  • Just before serving, fold the whipped cream into the mashed potatoes. Season to taste with salt and pepper.

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 10.7gProtein: 1.1gFat: 6g
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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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