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Gourmet Fillet with Mashed Sweet Potatoes and Iceberg Lettuce

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Gourmet fillet:

  • 1 pack Gourmet filet Bordelaise with a spicy herb crust 400 g frozen

Mashed Sweet Potatoes:

  • 1 Sweet potato approx. 500 g
  • 2 Potatoes approx. 200 g
  • 2 tsp Salt
  • 1 tsp Turmeric
  • 4 tbsp Whipped cream
  • 1 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 1 big pinch Ground nutmeg

Iceberg lettuce:

  • 200 g Iceberg lettuce
  • 100 ml Sylt fresh salad

Serve:

  • 2 Mini cherry vine tomatoes
  • 2 Basil tips

Instructions
 

Gourmet fillet:

  • Bake the gourmet fillet in the oven according to the instructions on the package until golden brown, remove and cut in half.

Mashed Sweet Potatoes:

  • Peel the sweet potatoes and potatoes, chop them roughly, cook in salted water (2 teaspoons of salt) with turmeric (1 teaspoon) for about 20 minutes and drain. Add the cream (4 tbsp), butter (1 tbsp), coarse sea salt from the mill (4 big pinches) and ground nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.

Iceberg lettuce:

  • Clean the iceberg lettuce, wash, spin dry and cut into strips.

Serve:

  • Divide the halves of the gourmet fillet on 2 plates and add the mashed sweet potatoes. Spread the iceberg lettuce on the plate, drizzle with the Sylter Salatfrische and garnish with a mini cherry tomato and basil tip, 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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