🍽️ Juicy beef tenderloin medallions on crispy vegetables with cheese crust

Name: Juicy beef tenderloin medallions on crispy vegetables with cheese crust
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g small potatoes (mainly waxy); salt; 1 tbsp cumin; 3 carrots; 0.5 celery stalks; 250 g small button mushrooms; 3 slices toast bread; 4 basil leaves; 40 g Parmesan (freshly grated); 800 g beef fillet (medallions, 4 beef fillets); salt; pepper (from the mill); 60 g butter; 2 tbsp olive oil

676 kcal · 30 min · 4 servings

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Ingredients

800 g small potatoes (mainly waxy)
salt
1 tbsp cumin
3 carrots
0.5 celery stalks
250 g small button mushrooms
3 slices toast bread
4 basil leaves
40 g Parmesan (freshly grated)
800 g beef fillet (medallions, 4 beef fillets)
salt
pepper (from the mill)
60 g butter
2 tbsp olive oil

Instructions

1. Bring water to a boil in a pot and add salt and cumin. Boil the new potatoes in this water for about 15 minutes until tender. Remove them from the water, let them drain and cool down. Cut the cooled potatoes in half lengthwise. Peel the carrots and slice them diagonally. Boil the carrot slices for 3 minutes in boiling salted water (blanching), then drain them. Wash the celery and cut it into diagonal pieces. Clean the mushrooms and halve them.
2. Bring water to a boil in a pot and add salt and cumin. Boil the new potatoes in this water for about 15 minutes until tender. Remove them from the water, let them drain and cool down. Cut the cooled potatoes in half lengthwise. Peel the carrots and slice them diagonally. Boil the carrot slices for 3 minutes in boiling salted water (blanching), then drain them. Wash the celery and cut it into diagonal pieces. Clean the mushrooms and halve them.
3. Remove the crusts from the toast bread. Grate the bread into fine crumbs using the fine side of a kitchen grater. Wash the basil and shake it dry. Chop the basil finely. Mix the bread crumbs, parmesan, and basil well together in a bowl.
4. Preheat the oven to 210 degrees Celsius with top and bottom heat. Take some kitchen twine and tie the beef tenderloin medallions securely around the circumference to help them keep their shape.
5. Heat 30 grams of butter in a pan. Sear the medallions on all sides until brown. Place the seared medallions on a baking sheet. Spread the prepared breadcrumb-parmesan mixture evenly over the meat. Put the sheet in the oven and bake the medallions for about 10 minutes. Meanwhile, heat the remaining 30 grams of butter and the olive oil in a large pan. Fry the potatoes, celery, carrots, and mushrooms in it. Turn the vegetables occasionally until they are lightly browned. Season the vegetables with salt and pepper. Place the fried vegetables as a bed on the plates. Remove the medallions from the o

Nutrition per serving

kcal: 676
Protein: 55 g · Fett/Fat: 30 g · Carbs: 46 g