Gourmet Fillet Bordelaise with Cream Kohlrabi and Carrot, Celery and Potato Mash

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 148 kcal


Gourmet fillet:

  • 1 pack Bordelaise with a spicy herb crust / 400 g frozen

Creamy kohlrabi:

  • 1 Kohlrabi 600g / cleaned 400 g
  • 1 tsp Salt
  • 1 Onion approx. 50 g
  • 1 tbsp Butter
  • 2 big pinches of salt
  • 2 big pinches of pepper
  • 1 big pinch of nutmeg
  • 100 ml Vegetable broth (1 teaspoon instant)
  • 1 Cooking cream (100 g)
  • 0,5 Cup Plucked parsley
  • 1 tbsp Food starch

Carrot, celery and potato mash:

  • 300 g Potatoes
  • 100 g Carrots
  • 100 g Celery
  • 50 g Onion cubes
  • 1 tsp Salt
  • 2 tbsp Cooking cream
  • 1 tbsp Butter
  • 1 big pinch of salt
  • 1 big pinch of pepper
  • 1 big pinch of nutmeg


Gourmet fillet:

  • Cook / bake the gourmet fillet in the oven according to the instructions on the package (here: at 225 ° C / 45 minutes)

Creamy kohlrabi:

  • Peel and quarter the kohlrabi, cut into sticks (here with a kitchen helper from Ge-nius), blanch in salted water (1 teaspoon) for about 3 minutes and drain. Peel and dice the onion. Wash the parsley, shake it dry and pull it off finely. In a pan with butter (1 tbsp) fry the onion cubes vigorously / stir-fry, add the kohlrabi sticks and fry briefly. Deglaze / pour in the vegetable stock (100 ml) and season with salt (2 big pinches), pepper (2 big pinches) and nutmeg (1 big pinch) and cook with the lid closed for about 6 - 8 minutes . Add the cooking cream (100 g) and the plucked parsley and reduce everything a little. Mix the cornstarch (1 tbsp) in a little cold water and add. As soon as everything thickens, take the pan off the stove.

Carrot, celery and potato mash:

  • Peel and dice the potatoes, celery, carrots and onions. Cook in salted water (1 teaspoon) for about 25 minutes and drain. Add the cooking cream (2 tbsp), butter (1 tbsp), salt (1 big pinch), pepper (1 big pinch) and nutmeg (1 big pinch) and work through vigorously with the potato masher.


  • Serve the gourmet fillet Bordelaise with creamy kohlrabi and carrot, celery and potato mash. Garnish with parsley if necessary.


Serving: 100gCalories: 148kcalCarbohydrates: 14.7gProtein: 1.5gFat: 9.2g
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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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