Gourmet Fillet with Honey-bunched Carrots and Hearty Mashed Potatoes

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Gourmet fillet:

  • 380 g 1 gourmet fillet à la Bordelaise

Honey-bunched carrots:

  • 400 g 6 carrots
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 1 tbsp Liquid honey
  • 2 big pinches Coarse sea salt from the mill

Hearty mashed potatoes:

  • 450 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 1 tbsp Cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 2 tbsp Finely chopped carrots


  • 2 Discs Lemon


Gourmet fillet:

  • Bake the gourmet fillet in the oven according to the instructions on the package (here: 220 ° C / 40 minutes) until golden-brown, remove and cut in half.

Honey-bunched carrots:

  • Clean / brush the carrots and leave about 1 cm of cabbage to stand. Boil the bunch of carrots in salted water (1 teaspoon salt) for about 10 minutes and remove. Heat butter (1 tablespoon and sunflower oil (1 tablespoon) in a pan, add the carrots and fry them with liquid honey (1 tablespoon) and coarse sea salt from the mill (2 big pinches).

Hearty mashed potatoes:

  • Wash the carrots, shake dry and cut into small pieces. Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and return to the hot pot. Butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (1 big pinch) and the cut carrot (2w tablespoons) add and work through / mash everything well with the potato masher.


  • Serve half a gourmet fillet each with 3 bunch of carrots and hearty mashed potatoes, garnished with a lemon wedge.
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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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