← All recipes

🍽️ Juicy Beef Fillet with Colorful Vegetables and Herb Cream

483 kcal · 30 min · 4 servings

Ingredients

• 1 bunch mixed herbs
• 1 small shallot
• 1 tsp olive oil
• 1 tbsp heavy cream
• 100 g cream cheese
• garlic salt
• white pepper
• 600 g beef fillet (center cut)
• salt
• pepper
• kitchen twine (for tying)
• 2 tbsp ghee
• 1 red bell pepper
• 1 yellow bell pepper
• 1 shallot
• 1 clove garlic
• 100 g porcini mushrooms
• 2 medium artichokes
• lemon juice
• 3 tbsp olive oil
• salt
• pepper
• cayenne pepper

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Chop the herbs very finely.
4. 4. Peel the shallot.
5. 5. Chop the shallot finely as well.
6. 6. Place the chopped herbs and shallots into a blender.
7. 7. Add the oil, cream, and cream cheese.
8. 8. Blend the mixture until smooth.
9. 9. Season the cream with garlic salt.
10. 10. Season the cream additionally with white pepper.
11. 11. Place the cream in the refrigerator to cool down.
12. 12. Preheat the oven to 150 degrees Celsius with top and bottom heat.
13. 13. Pat the beef fillet dry with kitchen paper.
14. 14. Salt the meat generously.
15. 15. Pepper the meat to taste.
16. 16. Tie the meat into a round shape using kitchen twine.
17. 17. Heat ghee (clarified butter) in a frying pan.
18. 18. Sear the meat on all sides until brown.
19. 19. Wrap the seared meat in aluminum foil.
20. 20. Place the meat into the preheated oven.
21. 21. Cook the meat for 15 to 20 minutes.
22. 22. Wash the bell peppers thoroughly.
23. 23. Remove the core from the bell peppers.
24. 24. Cut the bell peppers into small cubes.
25. 25. Peel the shallot for the vegetables.
26. 26. Peel the garlic.
27. 27. Chop the shallot and garlic finely.
28. 28. Clean the porcini mushrooms (remove dirt and tough parts).
29. 29. Slice the porcini mushrooms into thin strips.
30. 30. Clean the artichoke bottoms so they are bare.
31. 31. Brush the artichokes immediately with lemon juice.
32. 32. Heat oil in a large pan.
33. 33. Sauté the chopped garlic and shallot.
34. 34. Add the diced bell pepper to the pan.
35. 35. Add the mushroom strips to the pan.
36. 36. Fry the vegetables briefly.
37. 37. Cut the artichoke bottoms into eighths.
38. 38. Add the artichoke pieces to the pan.
39. 39. Fry the artichokes with the rest of the vegetables.
40. 40. Season the vegetables with salt.
41. 41. Season the vegetables with black pepper.
42. 42. Season the vegetables with cayenne pepper.
43. 43. Take the meat out of the oven.
44. 44. Cut the kitchen twine off the meat.
45. 45. Slice the beef fillet into thick slices.
46. 46. Preheat the serving plates.
47. 47. Place the meat slices on the warm plates.
48. 48. Place the fried vegetables next to the meat.
49. 49. Distribute the vegetables on the plate.
50. 50. Take the cooled herb cream cheese mixture.
51. 51. Use a moistened teaspoon.
52. 52. Scoop small dollops from the cream.
53. 53. Place one dollop on each slice of meat.
54. 54. Serve the dish with potato gratin.

Nutrition per serving

• kcal: 483
• Protein: 41 g · Fett/Fat: 31 g · Carbs: 9 g