Fillet Steak with Sweet Potato and Carrot Puree, Vegetables & Sour Cream (Christian Polanc)

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 177 kcal


Mediterranean vegetables

  • 4 Pc. Tomatoes
  • 1 Pc. Peppers yellow
  • 2 Pc. Zucchini
  • 4 tbsp Olive oil
  • 1 Pc. Onion
  • 100 ml Vegetable broth
  • 2 Pc. Rosemary sprigs
  • 3 tbsp Balsamic vinegar
  • 0,5 bunch Basil
  • Salt
  • Pepper

Sour cream

  • 500 g Quark
  • 200 g Creme fraiche Cheese
  • 3 tbsp Vinegar
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • Basil
  • Parsley
  • Chives

mashed sweet potatoes

  • 3 piece Sweet potatoes
  • 2 Pc. Carrots
  • 1 tbsp Butter
  • 100 ml Milk
  • 1 Pc. Hot peppers
  • Salt
  • Pepper
  • Ground cinnamon
  • Nutmeg
  • Vegetable broth

Dry-age steak

  • 800 g Dry-Age steak


  • Mediterranean vegetables: Cut the onion into cubes and core the tomatoes. Then dice the pulp. Then cut the zucchini and peppers into small cubes. Sweat the onion cubes in the olive oil and add the tomato cubes. Sweat everything briefly. Deglaze with the vegetable stock and add the zucchini and pepper cubes as well as the rosemary sprigs. Season with salt and pepper. Let everything simmer together for about 5 minutes. Remove the rosemary sprigs again. Cut the basil into strips and add just before serving. If necessary, season again with salt and pepper.
  • Sour Cream: Mix all ingredients together well and season with salt / pepper and herbs. (Instead of the fresh herbs, the frozen version "8 herbs" can be used.)
  • Sweet potato puree: Peel the sweet potatoes and carrots and cut into pieces. Cook in vegetable stock for about 15-20 minutes. When they are done, drain off the cooking water and mash the potatoes with the pounder (not the mixer). Add the butter and milk (or sour cream) and continue to mash until the puree has the desired consistency. Slit open the peppers, remove the seeds and cut finely. Then stir into the puree. If you don't want to use hot peppers fresh, use ground chilli or cayenne pepper. Season with salt, pepper, nutmeg and a tiny (!) Pinch of cinnamon.
  • Dry-Age Steak: Sear the steak on both sides for about 3 minutes on the grill and then place it in an oven at 90-100 degrees in aluminum foil for about 5 minutes to rest. The grill and rest times vary depending on the taste and thickness of the meat.


Serving: 100gCalories: 177kcalCarbohydrates: 2.5gProtein: 6.5gFat: 15.4g
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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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