John Myers
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Ingredients
Gourmet fillet Bordelaise:
- 1 pack Gourmet fillet Bordelaise with a spicy herb crust frozen / 400 g
Brussels sprouts:
- 200 g Brussels sprouts frozen (½ pack from iglo)
- 1 tsp Salt
- 2 big pinches Nutmeg
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Cooking cream
- 1 tbsp Butter
- 2 tbsp Brussels sprouts cooking water
Potato, carrot and horseradish mash:
- 300 g Potatoes
- 200 g Carrots
- 1 Onion approx. 50 g
- 1 tsp Salt
- 10 g Freshly grated horseradish
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
To serve:
- 1 Tomato à 50 g / decoratively divided / salted and peppered
- 2 Discs Lemon
Instructions
Gourmet fillet Bordelaise:
- Bake the Bordelaise gourmet fillet frozen in a preheated oven at 225 ° C for about 45 - 50 minutes until golden brown. Take out and cut in half.
Brussels sprouts:
- Simmer / boil the Brussels sprouts in salted water (1 teaspoon) for about 7-8 minutes, drain through a kitchen sieve (collect some of the cooking water), return to the hot pot and top with nutmeg (2 big pinches), coarse sea salt from the mill Season (2 big pinches) and colored pepper from the mill (2 big pinches). Add the cooking cream (2 tbsp), butter (1 tbsp) and the cooking water (2 tbsp) and mix everything carefully.
Potato, carrot and horseradish mash:
- Peel and wash the potatoes and carrots and cut into small pieces. Peel and dice the onion. Put all ingredients (potato pieces, carrot pieces, onion cubes and 1 teaspoon salt) in a saucepan, fill up with water, cook for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), freshly grated horseradish, coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and mix well with the potato masher work through / stamp through.
Serve:
- Serve each ½ gourmet fillet with Brussels sprouts and mashed potatoes, carrots and horseradish, garnished with half a tomato and a lemon wedge.
