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Gourmet Fillet with Hokkaido Pumpkin Mashed Potatoes

5 from 7 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Gourmet fillet:

  • 380 pack Gourmet fillet à la Bordelaise frozen / 380 g

Hokkaido pumpkin mashed potatoes: (For 3 people!)

  • 350 Hokkaido pumpkin approx. 600 g / cleaned approx. 350 g (harvest from our own garden!)
  • 300 g 400 g potatoes / peeled approx. 300 g
  • 50 g 1 Onion
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Instant vegetable broth
  • 4 tbsp Cooking cream
  • 2 tbsp Butter
  • 2 tbsp 8-herbs frozen
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Serve:

  • 2 Discs Lemon
  • 2 ½ mini cherry vine tomatoes

Instructions
 

Gourmet fillet:

  • Bake the gourmet fillet in the preheated oven (here 200 ° C / 35 minutes) until golden brown, remove and cut in half.

Hokkaido pumpkin mashed potatoes: (For 3 people!

  • Quarter the pumpkin, remove the core with a spoon, peel with a peeler, first cut into slices and then into cubes. Peel, wash and dice the potatoes. Peel onion and chop finely. Put everything (pumpkin cubes, potato cubes and onion cubes) in a saucepan, fill with water until everything is covered and cook with salt (1 teaspoon), ground turmeric (1 teaspoon) and instant vegetable stock (1 teaspoon) for about 20 minutes. Pour through a kitchen sieve, return to the hot saucepan and sprinkle with cooking cream (4 tbsp), butter (2 tbsp), 8 frozen herbs (2 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) with the potato masher well work / pound through.

Serve:

  • Divide the gourmet fillet on 2 plates, add the Hokkaido pumpkin-mashed potatoes and garnish with a slice of lemon and half a mini cherry rice tomato each, serve.
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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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