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Gourmet Fillet with Pea and Carrot Vegetables and Mashed Potatoes

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5 from 5 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Gourmet fillet:

  • 400 g 1 pack of gourmet fillet Bordelaise
  • With a spicy topping with herbs and spices

Pea and carrot vegetables:

  • 100 g Young peas frozen
  • 200 g Carrots / cut / frozen (own production!)
  • 500 ml Beef broth (2 teaspoons instant broth)
  • 1 tsp Salt
  • 4 tbsp Cream
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Cornstarch

Mashed potatoes:

  • 320 g 425 g potatoes / peeled
  • 50 g 1 Onion
  • 30 g 1 piece of parsnip
  • 1 clove of garlic
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tbsp Cream
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Serve:

  • 2 Discs Lemon
  • 2 Piece Mini vine tomatoes

Instructions
 

Gourmet fillet

  • Bake the Schlemmer fillet in the oven according to the instructions on the package (here: 200 ° C / 45 minutes) until golden-brown, remove and cut in half.

Pea and carrot vegetables:

  • Let the peas and cut carrots thaw and cook in a small saucepan in beef stock (500 ml) with salt (1 teaspoon) for about 8-10 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sweet soy sauce (1 tablespoon) and mix gently. Dissolve corn starch (1 tbsp) in a little cold water and thicken the pea and carrot vegetables with it.

Mashed potatoes:

  • Peel, wash and dice the potatoes. Peel and finely dice the parsnip, onion and clove of garlic. Boil potato cubes with onion cubes, parsnip cubes and garlic clove cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 25 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.

Serve:

  • Place one half of the gourmet fillet on 2 plates, add the pea and carrot vegetables and the mashed potatoes (use the serving ring!) And serve, each garnished with a lemon wedge and a mini vine tomato.
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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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