John Myers
Contents
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Ingredients
Gourmet fillet:
- 380 g 1 pack of gourmet filet à la Bordelaise crispy frozen
Broccoli:
- 700 g Broccoli 550 g / in florets cleaned and stem cut into lozenges
- 1 Steam attachment
- 1 liter Water
- 2 tsp Instant vegetable broth
- 2 tsp Salt
- 2 piece Garlic cloves
- 4 big pinches Coarse sea salt from the mill
Sweet potato wedges:
- 700 g columns 1 sweet potato approx. 660 g / peeled approx. 590 g /
- 2 tbsp Olive oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 3 Stalk Rosemary
- 1 arc Parchment paper
Serve:
- 2 Discs Lemon
- 2 sharpen Basil
- 2 piece Radish
Instructions
Gourmet fillet:
- Bake the gourmet fillet in a preheated oven at 200 ° C for approx. 35 - 40 minutes until golden-yellow, remove and cut in half.
Broccoli:
- Clean the broccoli and cut into florets. Peel the stem generously, first cut into slices and then into small diamonds. Place the broccoli florets with the broccoli diamonds in the steamer. Put water (1 liter) with instant vegetable stock (2 teaspoons), salt (2 teaspoons) and two chopped garlic cloves in a saucepan, place the steamer with the broccoli on top and cook / steam everything with the lid on for about 8-10 minutes. Remove for serving and season with coarse sea salt (4 big pinches) from the mill.
Sweet potato wedges:
- Peel the sweet potatoes and cut into wedges. Wash the rosemary, shake dry, strip off the needles and cut finely. Put the sweet potato wedges in a bowl and mix with olive oil (2 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and the cut rosemary / mix the wedges with the gourmet fillet on a lined with baking paper Place the laid-out tray and bake / cook in a preheated oven at 200 ° C for approx. 35 minutes.
Serve:
- Serve the halves of the gourmet fillet with broccoli and sweet potato wedges, each garnished with a lemon wedge, a basil tip and a radish.
