Gourmet Fillet with Sweet Potato Rösti and Cucumber Salad

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Gourmet fillet:

  • 380 g 1 pack of gourmet fillet à la Bordelaise

Sweet potato rösti:

  • 300 g 1 pack of 6 sweet potato rösti
  • 4 tbsp Sunflower oil
  • 3 big pinches Coarse sea salt from the mill

Cucumber salad:

  • 1 snake cucumber
  • 1 tbsp Crème fraîche with garden herbs
  • 1 tbsp Greek yogurt
  • 1 tsp Cream horseradish from the jar
  • 1 tsp Light rice vinegar
  • 1 tsp Sugar
  • 1 tsp Lemon juice


  • 2 slices of lemon


Gourmet fillet:

  • Preheat the oven to 210 ° C, cook / bake the gourmet fillet in it for about 40 minutes, remove and cut in half.

Sweet potato rösti:

  • Fry the sweet potato rösti in a pan with sunflower oil (4 tbsp) for about 5 - 6 minutes. Turn several times. Remove, degrease on kitchen paper and keep warm in the oven until serving.

Cucumber salad:

  • Wash the cucumber, pat dry with kitchen paper, peel with the garnish peeler, cut in half lengthways, scrape out the seeds with a small spoon and cut into small crescents with the knife. Mix a salad dressing with crème fraîche (1 tbsp), Greek cucumber salad (1 tbsp), cream horseradish from the jar (1 teaspoon), light rice vinegar (1 teaspoon), sugar (1 teaspoon) and lemon juice (1 teaspoon). Then carefully mix the salad dressing with the small cucumber moons.


  • Serve half a gourmet filet with sweet potato rösti and cucumber salad, each 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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