John Myers
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Gourmet Fillet with Honey Bunched Carrots, Mustard Sauce and Potatoes
The perfect gourmet fillet with honey bunched carrots, mustard sauce and potatoes recipe with a picture and simple step-by-step instructions.
Gourmet fillet:
- 380 g 1 Packung Schlemmer Filet à la Bordelaise TK
Honey bunch carrots:
- 400 g Bunch of carrots (6 pieces)
- 1 tsp Salt
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Liquid honey
Mustard sauce:
- 1 tbsp Butter
- 1 tbsp Flour
- 150 ml Boil the liquid from the bunch of carrots
- 1 tsp Medium hot mustard
- 1 tsp Grainy mustard
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Sugar
- 1 Splash Lemon juice
Potatoes:
- 400 g Potatoes (8 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 Stalk Parsley
Gourmet fillet:
- Bake the gourmet fillet in the oven at 200 ° C for about 35 minutes according to the instructions on the package, until golden-brown. Halve for serving.
Honey bunch carrots:
- Peel / clean the carrots and leave about 1 cm of cabbage to stand. Boil the bunch of carrots in salted water for about 10 minutes and remove. Use part of the liquid for the sauce. Put butter (2 tbsp) in the hot pot, add / fry the carrots and season with liquid honey (1 tbsp) and coarse sea salt from the mill (2 big pinches).
Mustard sauce:
- Heat the butter (1 tbsp) in a small saucepan, sprinkle with flour (1 tbsp) (burn in!) And deglaze / pour in the carrot water (approx. 150 ml). Medium-spicy mustard (1 teaspoon), grainy mustard (1 teaspoon), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches), sugar (1 big pinch) and lemon juice (1 pinch) add / stir in and everything Simmer gently for 5 – 6 minutes.
Potatoes:
- Peel the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the halves of the gourmet fillet with honey bunched carrots, mustard sauce and potatoes, garnished with parsley.
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