🍽️ Steamed Beef Fillet with Creamy Beetroot Side

Name: Steamed Beef Fillet with Creamy Beetroot Side
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g floury cooking potatoes; 500 g beetroot; 125 ml milk; 40 g butter; salt; pepper (from the mill); nutmeg; 1 pinch cinnamon; 1 pinch ground cardamom; 800 g beef fillet (kitchen-ready trimmed); salt; pepper (from the mill); 2 tbsp vegetable oil; 125 ml dry white wine; 150 ml whipping cream; 0.5 handful chives; salt; white pepper; lemon juice; coarse sea salt; 2 tbsp freshly grated horseradish

668 kcal · 30 min · 4 servings

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Ingredients

500 g floury cooking potatoes
500 g beetroot
125 ml milk
40 g butter
salt
pepper (from the mill)
nutmeg
1 pinch cinnamon
1 pinch ground cardamom
800 g beef fillet (kitchen-ready trimmed)
salt
pepper (from the mill)
2 tbsp vegetable oil
125 ml dry white wine
150 ml whipping cream
0.5 handful chives
salt
white pepper
lemon juice
coarse sea salt
2 tbsp freshly grated horseradish

Instructions

1. Rinse the potatoes and the beetroot under running water.
2. Steam the vegetables with the skin on for about 30 minutes until tender.
3. Warm the milk together with the butter in a small pot.
4. Peel the cooked potatoes and the beetroot.
5. Press the vegetables through a potato ricer directly into the warm milk-butter mixture.
6. Season the mixture generously with salt, a pinch of nutmeg, plenty of black pepper, cinnamon, and cardamom.
7. Wash the beef fillet and pat it dry with a kitchen towel.
8. Season the meat with salt and pepper.
9. Sear the meat in a hot pan with oil on all sides.
10. Place the meat on an oiled insert for the steamer.
11. Steam the meat for about 30 minutes at 100 degrees Celsius.
12. Remove the meat and wrap it in aluminum foil.
13. Let the meat rest for 3 to 5 minutes.
14. Boil the wine with 125 milliliters of water and the cream.
15. Reduce the liquid by half.
16. Wash the chives and shake them dry.
17. Cut the chives into fine rings.
18. Add the chives to the sauce.
19. Season the sauce with salt, pepper, and a splash of lemon juice.
20. Place about two tablespoons of the sauce on pre-warmed plates.
21. Slice the beef fillet and arrange the pieces on the sauce.
22. Sprinkle the meat lightly with salt and pepper.
23. Shape the puree alongside the meat on the plate.
24. Garnish the dish with freshly grated horseradish.

Nutrition per serving

kcal: 668
Protein: 49 g · Fett/Fat: 35 g · Carbs: 34 g