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🍽️ Pepper-crusted beef with creamy mashed potatoes

732 kcal · 30 min · 4 servings

Pepper-crusted beef with creamy mashed potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the beef fillet out of the fridge about 30 minutes before cooking to let it reach room temperature.
  2. 2. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  3. 3. Peel the potatoes and wash them thoroughly.
  4. 4. Cut the potatoes into coarse cubes.
  5. 5. Place the potatoes in a pot and cover them with salted water.
  6. 6. Bring the water to a boil.
  7. 7. Reduce the heat to medium, cover the pot, and cook the potatoes for 20 to 25 minutes until tender.
  8. 8. Coarsely crush the peppercorns in a mortar.
  9. 9. Mix the ground pepper with sea salt.
  10. 10. Wash the beef fillet and pat it dry with kitchen paper.
  11. 11. Heat 2 tablespoons of oil in a pan over high heat.
  12. 12. Sear the beef fillet for about 5 minutes on all sides until golden brown.
  13. 13. Roll the meat in the pepper-salt mixture until it is coated on all sides.
  14. 14. Place the meat on a baking sheet lined with baking paper.
  15. 15. Put the baking sheet in the oven and bake the meat for about 30 minutes.
  16. 16. Leave the pan used for searing the meat unwashed.
  17. 17. Wash the beans and remove the ends.
  18. 18. Optionally cut the beans in half lengthwise.
  19. 19. Wash the parsley and shake it dry.
  20. 20. Remove the coarse stems from the parsley.
  21. 21. Chop the parsley coarsely.
  22. 22. Place the chopped parsley and 5 tablespoons of oil in a tall container.
  23. 23. Blend the mixture until smooth.
  24. 24. Season the pesto with salt to taste.
  25. 25. Heat 2 tablespoons of butter in a second pan over medium heat.
  26. 26. Fry the beans in the pan for about 10 minutes.
  27. 27. Sprinkle sugar over the beans.
  28. 28. Caramelize the sugar for about 1 minute.
  29. 29. Season the beans with salt.
  30. 30. Warm the Burgundy sauce in the unwashed frying pan over medium heat.
  31. 31. Thin the sauce with a little water if necessary.
  32. 32. Taste the sauce and adjust the seasoning.
  33. 33. Keep the sauce warm on low heat until you are ready to serve.
  34. 34. Drain the potatoes and let them steam for a short moment.
  35. 35. Add lukewarm milk and 2 tablespoons of butter to the potatoes.
  36. 36. Process everything into mashed potatoes using a hand mixer with a whisk attachment or a potato masher.
  37. 37. Season the mashed potatoes with nutmeg and salt.
  38. 38. Gently fold the parsley pesto into the mashed potatoes.
  39. 39. Take the beef fillet out of the oven.
  40. 40. Slice the meat.
  41. 41. Distribute the mashed potatoes, caramelized beans, and sauce on the plates.
  42. 42. Place the meat slices on top and serve the dish.

Nutrition per serving