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🍽️ Juicy Beef Fillet with Creamy Jerusalem Artichoke Puree

523 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 360 g fillet (2 fillet steaks)
• 2 tbsp oil
• 400 g Jerusalem artichoke
• 2 tbsp butter
• 2 tbsp whipping cream
• 2 tbsp milk
• salt
• pepper (from the mill)
• nutmeg (ground)

Instructions

1. 1. Peel the Jerusalem artichokes and cut them into coarse cubes.
2. 2. Place the Jerusalem artichoke cubes in boiling water and cook for about 30 minutes until tender.
3. 3. Drain the cooking water and let the Jerusalem artichokes steam dry for a moment.
4. 4. Warm up the milk, cream, and butter in a small saucepan.
5. 5. Pour the warm milk and cream mixture over the Jerusalem artichokes.
6. 6. Mash everything into a smooth cream using a potato masher or blender.
7. 7. Season the puree to taste with salt and a pinch of nutmeg.
8. 8. Generously salt and pepper the fillet steaks.
9. 9. Peel the onion and cut it into quarters.
10. 10. Heat oil in a grill pan and sear the steaks briefly on both sides until browned.
11. 11. Place the onion quarters directly into the hot pan with the steaks.
12. 12. Place the grill pan into the preheated oven (120 degrees Celsius with top and bottom heat).
13. 13. Let the meat and onions cook in the oven for about 10 minutes.
14. 14. Watch the thickness of the meat: remove it earlier if it is thin, or leave it longer if it is thick.
15. 15. Remove the grill pan from the oven and take out the steaks and onions.
16. 16. Warm up the serving plates.
17. 17. Place a portion of Jerusalem artichoke puree on each plate.
18. 18. Place a fillet steak and a piece of the baked onion on top.
19. 19. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 523
• Protein: 44 g · Fett/Fat: 34 g · Carbs: 10 g