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🍽️ Beef fillet on large champignons

485 kcal · 30 min · 4 servings

Ingredients

• 4 beef fillets (approx. 160 g each)
• 4 portobello mushrooms
• 2 carrots
• 2 salsify
• 2 onions
• olive oil
• salt
• pepper (from the mill)
• 100 ml vegetable broth
• 4 tbsp chive rings
• 1 sprig tarragon
• 1 tbsp butter

Instructions

1. 1. Wash the fillets and pat them dry with kitchen paper.
2. 2. Tie the fillets firmly with kitchen twine to keep their shape.
3. 3. Clean the champignons and remove the stems.
4. 4. Peel the carrots and salsify.
5. 5. Cut the root vegetables in half lengthwise.
6. 6. Cut the vegetable pieces diagonally into bite-sized portions.
7. 7. Peel the onions and halve them.
8. 8. Cut the onion halves into thin strips.
9. 9. Heat 2 tablespoons of oil in a pan.
10. 10. Sweat the prepared vegetables in the hot oil.
11. 11. Season the vegetables with salt and pepper.
12. 12. Deglaze the vegetables with the broth.
13. 13. Cook the vegetables under a lid for about 8 minutes.
14. 14. Brush the meat and mushrooms with some oil.
15. 15. Place the champignons on the grill or in the griddle pan.
16. 16. Grill the mushrooms for 4 to 5 minutes.
17. 17. Place the fillets on the grill or in the griddle pan.
18. 18. Grill the fillets for 2 to 4 minutes on each side.
19. 19. Season the meat and mushrooms with salt and pepper.
20. 20. Remove the stewed vegetables from the cooking liquid.
21. 21. Plate the vegetables, mushrooms, and fillets.
22. 22. Strip the tarragon leaves from the stems.
23. 23. Stir the butter, chives, and tarragon into the remaining vegetable fond.
24. 24. Finally, adjust the sauce to taste with salt and pepper.
25. 25. Drizzle the sauce over the meat and vegetables.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 25 g · Carbs: 12 g