John Myers
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Gourmet Fillet with Herb Mushrooms and Rosemary Curry Triplets
The perfect gourmet fillet with herb mushrooms and rosemary curry triplets recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 1 Gourmet fillet Bordelaise 400 g frozen (here: from Aldi Nord)
Herbal mushrooms:
- 200 g Herbal mushrooms (cultivated mushrooms from the Hildesheim region)
- 2 tbsp Olive oil
- 100 ml Chicken broth (1 teaspoon instant)
- 100 ml Cooking cream
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 tbsp Food starch
- 1 Cup Plucked parsley
Rosemary Curry Triplets:
- 400 g Triplets
- 1 tsp Salt
- 1 tsp Mild curry powder
- 2 tbsp Butter
- 1 tbsp Chopped rosemary
- Coarse sea salt from the mill
- Mild curry powder
Serve:
- 2 Stalk Basil or parsley for garnish
- 1 Cherry tomato cut in half
Gourmet fillet:
- Cook / bake the gourmet fillet in a preheated oven at 225 ° C for approx. 45 minutes. Caution: Shouldn’t get too brown!
Herbal mushrooms:
- The herb mushrooms are from a farm close to Hildesheim and do not need to be cleaned. Heat olive oil (2 tbsp), fry the herb mushrooms in it / stir-fry and deglaze / pour on the chicken stock (100 ml) and cooking cream (100 ml). Salt (2 big pinches) and pepper (2 big pinches) and let everything simmer for about 5 minutes. Mix the cornstarch (1 tbsp) in a little cold water and add to the mushroom pan. As soon as everything thickens, remove the pan from the plate. Now fold in the plucked parsley.
Rosemary Curry Triplets:
- Peel and wash the potatoes and cook in water with salt (1 teaspoon) and mild curry powder (1 teaspoon) for about 18 minutes, drain and toss in a pan with butter (2 tbsp) and chopped rosemary (1 tbsp). Season with salt and mild curry powder.
Serve:
- Serve the gourmet fillet with herb mushrooms and rosemary curry triplets, garnished with basil and half a cherry tomato.
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