🍽️ Lamb Fillet with Horseradish Crust and Broccoli Potato Purée

Name: Lamb Fillet with Horseradish Crust and Broccoli Potato Purée
Total time: 30 min
Yield: 4 servings
Ingredients: Salt Pinch; Potatoes, mostly waxy 800 g; Broccoli 1 pc; Toast bread 7 slices; Horseradish 2 tbsp; Eggs 1 pc; Whipping cream 3 tbsp; Pepper, black ground Pinch; Lamb fillets 600 g; Butter 4 tbsp; Milk 100 ml; Nutmeg, ground Pinch

535 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Salt Pinch
Potatoes, mostly waxy 800 g
Broccoli 1 pc
Toast bread 7 slices
Horseradish 2 tbsp
Eggs 1 pc
Whipping cream 3 tbsp
Pepper, black ground Pinch
Lamb fillets 600 g
Butter 4 tbsp
Milk 100 ml
Nutmeg, ground Pinch

Instructions

1. Peel the potatoes and cut them into small cubes.
2. Place the potato cubes in a pot with salted water.
3. Bring the water to a boil and cook the potatoes covered for about 15 minutes.
4. Wash the broccoli and remove the tough stem.
5. Cut the broccoli into small pieces.
6. Add the broccoli to the potatoes after about 10 minutes of cooking time.
7. Cook everything together until the vegetables are tender.
8. Remove the crusts from the toast slices.
9. Grate the toast finely.
10. Separate one egg into egg white and egg yolk.
11. Place the grated toast in a bowl.
12. Add horseradish, the egg yolk, and the cream.
13. Season the mixture with salt and pepper.
14. Mix all ingredients well together.
15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
16. Rinse the lamb fillets under cold water.
17. Pat the meat dry with a kitchen towel.
18. Heat a pan over high heat.
19. Melt one tablespoon of butter in the pan.
20. Sear the lamb fillets for about 1 to 2 minutes on both sides.
21. Place the meat on a baking sheet lined with baking paper.
22. Place one tablespoon of the horseradish mixture on each fillet.
23. Put the tray in the oven for about 5 minutes.
24. Drain the cooked vegetables in a sieve.
25. Remove about one-third of the broccoli florets and set them aside.
26. Return the remaining vegetables to the pot.
27. Pour milk over the vegetables.
28. Warm the mixture over low heat.
29. Add three tablespoons of butter.
30. Mash the vegetables with a potato masher into a creamy purée.
31. Season the purée with salt and nutmeg.
32. Take the lamb fillets with the crust out of the oven.
33. Plate the meat together with the purée.
34. Garnish the dishes with the reserved broccoli florets.
35. Enjoy your meal!

Nutrition per serving

kcal: 535
Protein: 29 g · Fett/Fat: 35 g · Carbs: 30 g