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Gourmet Fillet with Cream Mushrooms and Parsley Potatoes

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Gourmet fillet:

  • 1 pack Gourmet fillet à la Bordelaise 380 g (saithe fillet) frozen

Cream mushrooms:

  • 250 g Brown mushrooms
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 1 cube 10 g each of Italian-style herbs
  • 1 tbsp Finely chopped parsley
  • 1 powerful splash Lemon juice

Parsley potatoes:

  • 300 g Waxy potatoes
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tbsp Butter
  • 1 tbsp Finely chopped parsley
  • 2 big pinches Coarse sea salt from the mill

Serve:

  • 2 Discs Lemon
  • 2 Basil tips
  • 2 ½ small tomato

Instructions
 

Gourmet fillet:

  • Preheat the oven to 225 ° C, take the gourmet fillet out of the package and bake / bake in the preheated oven at 225 ° C for about 35 minutes until golden-brown. Remove and divide into 2 servings.

Cream mushrooms:

  • Clean the mushrooms / remove the stems, brush, cut in half or the slightly larger quarters. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a coated pan, add the prepared mushrooms and fry / stir-fry for 2 - 3 minutes. Deglaze with the cooking cream (4 tbsp) and season with a herb stock cube. Let everything simmer for a few minutes on the lowest level and finally fold in the chopped parsley (1 tbsp) and season with a strong splash of lemon juice.

Parsley potatoes:

  • Peel the potatoes and cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes, drain, return to the hot saucepan and toss in butter (1 teaspoon) with the cut parsley (1 tbsp). Finally, season with coarse sea salt from the mill (2 big pinches).

Serve:

  • Serve each ½ gourmet fillet with cream mushrooms and parsley potatoes, garnished with a lemon wedge, basil tip and half a tomato.
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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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