John Myers
Contents
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Ingredients
Gourmet fillet:
- 1 pack Gourmet fillet à la Bordelaise frozen / 380 g
Beetroot salad:
- 1 Pre-Cooked beetroot approx. 160 g
- 1 tsp Olive oil
- 1 tsp Light rice vinegar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Sugar
Celery and potato mash:
- 300 g Celery / cleaned approx. 200 g
- 400 g Potatoes
- 1 Onion approx. 50 g
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Butter
- 1 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Serve:
- 2 Radish
- 2 Discs Lemon
Instructions
Gourmet fillet:
- Frozen gourmet fillet, according to the instructions on the package, cook / bake in a preheated oven at 200 ° C for approx. 35 minutes until golden-brown. Take out and split in the middle.
Beetroot salad:
- Cut the beetroot into thin slices with a vegetable slicer. Drizzle with olive oil (1 teaspoon) and light rice vinegar (1 teaspoon) and season with coarse sea salt (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (2 big pinches). Mix / mix everything well and let it steep.
Celery and potato mash:
- Clean / peel and dice the celery. Peel, wash and dice the potatoes. Peel and dice the onion. Cook the celery cubes, potato cubes and onion cubes in salted water (1 teaspoon) with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and put everything back into the hot pot. Add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and work through / pound everything through with the potato masher.
Serve:
- Gourmet fillet with beetroot salad and mashed celery and potatoes (here with a heart-shaped serving ring on the plate!), Garnished with radishes and a lemon wedge, serve.
