John Myers
Contents
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Ingredients
Gourmet fillet:
- 380 g 1 pack of gourmet filet à la Bordelaise, frozen
Broccoli:
- 270 g / cleaned approx Broccoli
- 1 liter Water
- 2 piece Garlic cloves
- 2 tsp Salt
- 2 tsp Instant vegetable broth
- 2 big pinches Coarse sea salt from the mill
Hearty fried potatoes.
- 430 g Boiled jacket potatoes from the day before
- 75 g 1 red onion
- 5 tbsp Peanut oil
- 1 tsp Whole caraway seeds
- 1 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- 4 Discs Lemon
- 2 radishes for garnish
Instructions
Gourmet fillet:
- Preheat the oven to 210 ° C, cook / bake the gourmet fillet in it for about 40 minutes, remove and cut in half.
Broccoli:
- Clean the broccoli / cut into florets, clean the stem / cut into slices and put everything in a pressure cooker insert. Heat water (1 liter) with salt (2 teaspoons), instant vegetable stock (2 teaspoons) and 2 cloves of garlic in a saucepan. Place the steamer insert with the lid on it and steam everything for about 10 minutes. Season the cooked broccoli with coarse sea salt from the mill (2 big pinches).
Hearty fried potatoes:
- For the fried potatoes, I boiled the potatoes the day before. To do this, wash the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Put in the fridge overnight. Cut the boiled potatoes into slices. Peel and quarter the red onion and cut into strips. Heat peanut oil (5 tbsp) in a pan, add the potato slices and fry well. Turn carefully with the spatula every now and then. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sweet paprika (1 teaspoon) and whole caraway (1 teaspoon). Add the onion strips and fry with them. Fry everything on a low flame for a few minutes, turning carefully every now and then.
Serve:
- Serve the halves of the gourmet fillet with broccoli and hearty fried potatoes, each garnished with a lemon wedge and a radish.
