John Myers
Contents
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Ingredients
- 300 g Beef fillet steak
- 4 Discs Mixed with bacon, sliced
- 2 small Fresh onions
- Salt and pepper
- 0,5 tbsp Oil
- 0,5 tbsp Butter
- 1 tsp Yellow curry powder
- 200 ml Cream 10% fat
- 2 tsp Lemon juice
- 500 g Waxy potatoes
- 2 tbsp Parsley crispy fresh
- 70 g Roasted and salted pistachios
- 1 tbsp Butter
- 0,5 tbsp Olive oil
Instructions
- Wrap each of the beef fillet steaks with 2 slices of bacon. Roughly dice the onions. Season medallions lightly with salt and pepper. Heat oil and butter in a pan. Fry medallions in brown over medium to high heat and remove. Onions in the frying fat over medium heat Simmer for 2 minutes. Pour in the cream, bring to the boil and season with curry, salt, pepper and lemon juice. Peel the potatoes and cut in half, depending on their size. Cover the potatoes in a saucepan with salted water, cover and bring to the boil for about 20 minutes. In the meantime, roughly chop the parsley. Remove the pistachios from the skin and chop Melt the butter and olive oil in a pan, toss the potatoes in it. Mix in the parsley and pistachios. Place medallions in the curry-cream sauce and warm up. Serve with the parsley-pistachio-pistachio-potatoes.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 8.5gProtein: 7.9gFat: 10.2g
