🍽️ Angus beef fillet with nut cream and baked potato

Name: Angus beef fillet with nut cream and baked potato
Total time: 30 min
Yield: 4 servings
Ingredients: 4 firm-cooking potatoes (approx. 120 g each); 4 beef tenderloin steaks (approx. 180 g each); 1 tbsp vegetable oil; 1 onion; 100 g chopped walnuts; 300 ml whipping cream; 20 g butter

783 kcal · 30 min · 4 servings

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Ingredients

4 firm-cooking potatoes (approx. 120 g each)
4 beef tenderloin steaks (approx. 180 g each)
1 tbsp vegetable oil
1 onion
100 g chopped walnuts
300 ml whipping cream
20 g butter

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the potatoes and boil them with the skin in salted water for about 20 minutes.
3. Meanwhile, heat the oil in a pan and sear the steaks briefly on both sides. Remove them and season with salt and pepper.
4. Drain the potatoes, cut a cross into the skin, and bake them with the butter for about 10 minutes in the oven on a baking sheet lined with baking paper.
5. Add the steaks after 5 minutes and cook for another 5 minutes (or longer/shorter to taste). Remove them, season again with salt and pepper, and let them rest briefly.
6. Dice the onion and sweat it in the pan juices. Deglaze with cream and simmer the sauce for about 10 minutes over medium heat. Stir in the chopped walnuts, adjust seasoning, and serve the sauce together with the steak and potato.
7. Serve with a fresh salad if desired.

Nutrition per serving

kcal: 783
Protein: 50 g · Fett/Fat: 56 g · Carbs: 20 g