John Myers
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Gourmet Fillet Bordelaise with Cream Kohlrabi and Carrot, Celery and Potato Mash
The perfect gourmet fillet bordelaise with cream kohlrabi and carrot, celery and potato mash recipe with a picture and simple step-by-step instructions.
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 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 Strong 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 Strong pinch of salt
- 1 Strong pinch of pepper
- 1 Strong 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:
- Serve the gourmet fillet Bordelaise with creamy kohlrabi and carrot, celery and potato mash. Garnish with parsley if necessary.
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