← All recipes

🍽️ Juicy Beef Fillet with Sides

1016 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef fillet
• 2 tbsp clarified butter
• salt
• pepper from the mill
• 200 ml beef stock
• 500 g leek (only the white and light green parts, cut into coarse pieces)
• 1 mango (cut into thin strips)
• 200 g whipping cream
• 5 tbsp cognac
• 1 tbsp pickled green peppercorns
• 2 tbsp butter
• 800 g potatoes
• 50 g butter
• 2 egg yolks
• nutmeg

Instructions

1. 1. Remove excess fat and sinew from the meat.
2. 2. Season the meat generously with pepper.
3. 3. Sear it in melted butter on all sides.
4. 4. Now salt the meat.
5. 5. Place it in the preheated oven at 220 degrees for about 20 minutes.
6. 6. Lower the oven temperature to 180 degrees.
7. 7. Add the pan juices.
8. 8. Let the meat cook for another 20 minutes.
9. 9. Take the meat out of the oven.
10. 10. Wrap it tightly in aluminum foil.
11. 11. Set it aside to keep warm.
12. 12. Boil the potatoes.
13. 13. Press them through a potato ricer while still hot.
14. 14. Stir in butter and egg yolks.
15. 15. Season with nutmeg, salt, and pepper.
16. 16. Fill the mixture into a piping bag fitted with a star tip.
17. 17. Pipe small dollops onto a greased baking sheet.
18. 18. Bake the potato dollops in the preheated oven at 220 degrees for about 10 minutes.
19. 19. Bake them until golden brown and crispy.
20. 20. Pour the pan juices into a pot.
21. 21. Add cream and cognac.
22. 22. Reduce the sauce by half.
23. 23. Stir in peppercorns.
24. 24. Season with salt.
25. 25. Sauté the leek in butter.
26. 26. Season with salt and pepper.
27. 27. Gently fold in the mango slices.
28. 28. Slice the fillet.
29. 29. Serve it together with the sauce, the crispy potato dollops, and the leek vegetable.

Nutrition per serving

• kcal: 1016
• Protein: 64 g · Fett/Fat: 59 g · Carbs: 51 g