Go Back
–+ servings
5 from 9 votes

Beef Fillet with Demi Ice Cream and Vegetables

Prep Time1 hour
Total Time1 hour
Servings: 5 people

Ingredients

For the potatoes:

  • 500 g Small potatoes
  • 1 tbsp Caraway seed
  • 2 tbsp Salt
  • 4 tbsp Sugar
  • 4 tbsp Butter
  • 2 Pc. Rosemary sprigs

For the carrots:

  • 400 g Carrots small
  • 3 tbsp Butter
  • 3 tbsp Sugar
  • 1 tbsp Sea salt
  • 1 Pc. Bay leaf
  • 150 ml Mineral water

For the shallots:

  • 10 Pc. Shallots
  • 1 tbsp Butter
  • 4 tbsp Demi Glace
  • 10 ml Red wine
  • 1 tbsp Sunflower oil

For the Demi Glace:

  • 150 g Demi Glace
  • 3 tbsp Butter

For the beef fillet:

  • 1 kg Beef fillet
  • 3 tbsp Sunflower oil
  • Sea salt

Instructions

Potatoes:

  • Wash the potatoes, then bring them to a boil with water and caraway seeds in a saucepan.
  • Caramelize sugar in a pan, then add butter and a sprig of rosemary and toss the potatoes in it. Season to taste with sea salt.

Carrots:

  • Peel the carrots and cut into small cubes. Melt the butter in the pan and glaze the carrots with a bay leaf and sugar.
  • Now add mineral water and season with salt. Then simmer for about 6 minutes.

Shallots:

  • Peel the shallots, cut into rings and fry both sides in a little oil.
  • Heat the butter and demi glace in a saucepan and deglaze with wine. Carefully put in the fried shallots.

Sauce:

  • Heat the butter in a saucepan and melt the Demi Glace in it. Keep warm afterwards.

Beef fillet:

  • Cut the beef fillet to the desired thickness and fry it on both sides in a very hot pan. Then place in the oven at 220 ° C for 3 minutes.

Serving:

  • Arrange the fillet with the caramelized potatoes, glazed carrots and shallots with the sauce on the plate.

Nutrition

Serving: 100g | Calories: 224kcal | Carbohydrates: 11.4g | Protein: 10g | Fat: 15.4g