Gourmet Fillet with Cream Brussels Sprouts and Triplets

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Gourmet Fillet with Cream Brussels Sprouts and Triplets

The perfect gourmet fillet with cream brussels sprouts and triplets recipe with a picture and simple step-by-step instructions.

Gourmet fillet:

  • 330 g 1 Packung Schlemmer-Filet à la Bordelaise TK /
  • ( knusprig kross in recycelbarer Pappschale )

Cream of Brussels sprouts: (For 3 – 4 people!)

  • 530 g 750 g Rosenkohl / geputzt
  • 2 tsp Salt
  • 1 tbsp Butter
  • 100 ml Cooking cream
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg


  • 300 g Triplets (small, waxy potatoes / here: 12 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 Discs Lemon
  • 2 * ½ kleine Tomate

Gourmet fillet:

  1. Bake the Schlemmer fillet in the oven according to the instructions on the package (here: 210 ° C / 45 minutes) until golden-brown, remove and cut in half.

Cream Brussels Sprouts:

  1. Clean the Brussels sprouts, cut the stems crosswise, cook in salted water (2 teaspoons of salt) for about 10 – 15 minutes, drain, return to the hot saucepan and sprinkle with butter (1 tbsp), cooking cream (100 ml), coarse sea salt from the Swirl the grinder (3 big pinches), colored pepper from the mill (3 big pinches) and freshly grated nutmeg (1 big pinch).


  1. Peel the triplets, wash them and grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain.


  1. Place one half of the gourmet fillet each on 2 plates, add the cream Brussels sprouts and the triplets and serve with a lemon wedge and a small half tomato each.
gourmet fillet with cream brussels sprouts and triplets

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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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