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🍽️ Juicy Steak with Herb Butter and Creamy Pea-Potato Puree

635 kcal · 30 min · 4 servings

Ingredients

• 720 g beef tenderloin steak from the rump (4 beef tenderloin steaks), 1.5 cm thick sliced
• 2 tbsp ghee
• 400 g peas (frozen)
• 500 g potatoes (peeled)
• 100 ml whipping cream
• salt
• pepper
• nutmeg
• 4 tbsp herb butter
• parsley (for garnish)

Instructions

1. 1. Fill a large pot with water and add plenty of salt.
2. 2. Bring the water to a boil and add the potatoes.
3. 3. Cook the potatoes for 25 to 30 minutes until they are soft.
4. 4. Preheat the oven to 80 degrees Celsius.
5. 5. Heat ghee (clarified butter) in a frying pan over high heat.
6. 6. Sear the meat on both sides until it has a brown crust.
7. 7. Wrap the seared meat in aluminum foil.
8. 8. Place the meat in the preheated oven.
9. 9. Let the meat rest in the oven for approx. 20 minutes.
10. 10. Add the peas to the potato cooking water 5 minutes before the meat's cooking time ends.
11. 11. Cook the peas for 5 minutes.
12. 12. Drain the peas and let them drip dry.
13. 13. Heat the cream in a small saucepan.
14. 14. Press the cooked potatoes through a potato ricer into a bowl.
15. 15. Press the cooked peas through the potato ricer as well.
16. 16. Stir the warm cream into the potato-pea mixture.
17. 17. Season the puree with salt, pepper, and nutmeg.
18. 18. Take 4 bowls and warm them up.
19. 19. Distribute the puree evenly onto the 4 pre-warmed bowls.
20. 20. Take the steak out of the oven and remove it from the foil.
21. 21. Place the steaks on top of the puree.
22. 22. Place the herb butter on the steaks.
23. 23. Garnish the dish with fresh parsley.
24. 24. Serve the steak immediately.

Nutrition per serving

• kcal: 635
• Protein: 48 g · Fett/Fat: 34 g · Carbs: 33 g