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Gourmet Fillet with Hearty Kohlrabi Vegetables and Carrot and Potato Mash

5 from 3 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Gourmet fillet:

  • 380 g 1 pack of gourmet fillet Bordelaise
  • New in a recyclable cardboard tray

Savory Kohlrabi:

  • 500 g 2 kohlrabi, cleaned
  • 1 tsp Salt
  • 1 tbsp Butter
  • 10 tbsp Cooking cream
  • 1 tbsp Sweet soy sauce
  • 2 tbsp Coriander cut TK (own production!)
  • 1 tsp Chicken broth instant
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 0,5 tsp Sugar

Carrot and potato mash:

  • 250 g Carrots
  • 250 g Potatoes
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Serve:

  • 2 Discs Lemon
  • 2 * ½ vine tomatoes

Instructions
 

Gourmet fillet:

  • Preheat the oven to 210 ° C, cook / bake the gourmet fillet in it for about 40 minutes, remove and cut in half.

Savory Kohlrabi:

  • Clean / peel the kohlrabi generously, first cut into slices and then into sticks. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 12 minutes, drain through a kitchen sieve and return to the hot saucepan. Butter (1 tbsp), cooking cream (10 tbsp), sweet soy sauce (1 tbsp), cut coriander (2 tbsp / frozen), instant chicken stock (1 tsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sugar (½ teaspoon) add, carefully stir / mix and simmer / reduce for a few minutes.

Carrot and potato mash:

  • Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Boil the carrot pieces with potato cubes in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve:

  • Serve the halves of the gourmet fillet with hearty kohlrabi and carrot and potato mash, each garnished with a lemon wedge and half a vine 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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