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🍽️ Juicy Filet Steaks with Crispy Potato Pancake

434 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• salt
• pepper (from a mill)
• nutmeg
• 2 tbsp olive oil
• 1 tbsp soft butter
• 3 tbsp olive oil
• 2 tsp chopped rosemary needles
• thyme (2 tsp each)
• sage (2 tsp each)
• 3 tbsp lemon juice
• 0.5 tsp grated lemon zest
• salt
• pepper (from a mill)
• 1 clove garlic
• 500 g zucchini
• 1 sprig fresh rosemary
• 4 pieces beef fillet (70 g each)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Grate the peeled potatoes coarsely using a grater.
3. 3. Season the grated potatoes with salt, pepper, and a pinch of ground nutmeg.
4. 4. Lightly coat a large frying pan with olive oil.
5. 5. Spread the potato mixture evenly in the pan.
6. 6. Press the layer down to a thickness of about 1.5 centimeters.
7. 7. Fry the potatoes briefly until they start to take on some color.
8. 8. Reduce the heat to a low setting.
9. 9. Cover the pan with a lid.
10. 10. Let the potatoes cook for about 15 minutes.
11. 11. Remove the pan from the heat.
12. 12. Carefully turn the potato pancake out onto a plate.
13. 13. Coat the empty pan again with a little olive oil.
14. 14. Place the potato pancake back into the pan.
15. 15. Finish frying the other side until it is golden brown and crispy.
16. 16. Mix the butter with 2 tablespoons of olive oil.
17. 17. Add fresh herbs and 1 tablespoon of lemon juice to the butter mixture.
18. 18. Stir in the fine zest of one lemon.
19. 19. Whip the mixture until creamy.
20. 20. Season the herb butter with salt and pepper.
21. 21. Place the butter in the refrigerator until it firms up.
22. 22. Peel the garlic.
23. 23. Chop the garlic finely.
24. 24. Wash the zucchini.
25. 25. Trim the ends of the zucchini.
26. 26. Slice the zucchini into thin rounds.
27. 27. Heat 1/2 tablespoon of olive oil in a frying pan.
28. 28. Sauté the garlic briefly in the hot oil.
29. 29. Add the zucchini slices to the pan.
30. 30. Season with salt and fresh rosemary.
31. 31. Fry the zucchini while stirring for about 4 minutes until tender-crisp.
32. 32. Remove the zucchini from the pan.
33. 33. Mix the zucchini with remaining lemon juice.
34. 34. Season the zucchini finally with salt and pepper.
35. 35. Salt the filet steaks.
36. 36. Pepper the filet steaks.
37. 37. Heat 1/2 tablespoon of olive oil in a frying pan.
38. 38. Sear the steaks briefly on both sides.
39. 39. Place the steaks on the plates.
40. 40. Place the finished herb butter on the steaks.
41. 41. Serve the fried zucchini alongside.
42. 42. Place the crispy potato pancake on the plate.

Nutrition per serving

• kcal: 434
• Protein: 37 g · Fett/Fat: 22 g · Carbs: 34 g