John Myers
Contents
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Ingredients
Gourmet fillet:
- 1 Packug Gourmet fillet Bordelaise 400 g frozen (here: from Aldi Nord)
Brussels sprouts and savoy cabbage vegetables:
- 300 g Brussels sprouts
- 300 g Savoy cabbage leaves
- 1 tsp Salt
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 1 tbsp Butter
- 200 g Cooking cream
- 200 ml Cooking broth
- 2 big pinch of coarse sea salt from the mill
- 2 big pinches of colored pepper from the mill
- 1 big pinch of nutmeg
Celery mashed potatoes:
- 500 g Potatoes
- 100 g Celery
- 1 tsp Salt
- 1 tbsp Butter
- 5 tbsp Cooking cream
- 1 big pinch of coarse sea salt from the mill
- 1 big pinch of colored pepper from the mill
- 1 big pinch of nutmeg
To serve:
- 2 Stalk Parsley
Instructions
Gourmet fillet:
- Prepare the gourmet fillet in the oven according to the instructions on the package. Here: 225 ° C approx. 45 minutes.
Brussels sprouts and savoy cabbage vegetables:
- Clean the Brussels sprouts and cut the stem crosswise. Remove the thick central vein of the savoy cabbage leaves and cut into pieces. Cook Brussels sprouts and pieces of savoy cabbage in salted water (1 teaspoon) for about 8 minutes, drain through a kitchen sieve (caution: collect 200 ml of cooking water!), Rinse with cold water and drain well. Peel onion and garlic cloves, dice finely, fry in a pan with butter (1 tbsp), dust with flour (1 tbsp) and deglaze / pour in the cooking cream (200 g) and the stock (200 ml). Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and add the Brussels sprouts and savoy cabbage mixture. Let everything simmer / reduce for about 10 minutes.
Celery mashed potatoes:
- Peel and dice the celery and potatoes, cook in salted water (/ 1 teaspoon) for about 25 minutes, drain through a kitchen sieve, return to the hot saucepan, butter (1 tbsp) coarse sea salt from the mill (1 big pinch), colored Season pepper from the mill (1 big pinch) and nutmeg (1 big pinch) and carefully work through / pound through with the potato masher.
Serve:
- Serve gourmet fillet with Brussels sprouts and savoy cabbage vegetables and celery and potato mash, garnished with parsley stalks.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 10gProtein: 2.1gFat: 4.9g
