← All recipes

🍽️ Juicy beef fillet with golden carrots and creamy potato gratin

523 kcal · 30 min · 4 servings

Ingredients

• beef fillet, whole 1 kg
• rapeseed oil 2 tbsp
• salt pinch
• pepper, mixed pinch
• garlic cloves 2 pcs.
• rosemary, fresh 10 g
• thyme, fresh 10 g
• potato gratin 400 g
• carrots with greens 1 bunch
• butter 2 tbsp
• honey 1 tbsp

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 175 degrees Celsius with top and bottom heat.
3. 3. Line a baking tray with baking paper.
4. 4. Heat oil in a large pan over high heat.
5. 5. Season the beef fillet generously with salt and pepper.
6. 6. Sear the meat for about 5 minutes on all sides until well browned.
7. 7. Lightly crush the garlic cloves.
8. 8. Add the garlic, rosemary, and thyme to the pan.
9. 9. Place the seared beef fillet on the prepared baking tray.
10. 10. Place the potato gratin on the baking tray as well.
11. 11. Put the tray in the oven and bake everything for about 30 minutes.
12. 12. Cut off the green tops of the carrots, leaving about 1 centimeter attached to the vegetable.
13. 13. Wash the carrots thoroughly.
14. 14. Peel the carrots.
15. 15. Halve the carrots lengthwise.
16. 16. Melt butter in a large pan over medium heat.
17. 17. Fry the carrots in it for 10 to 15 minutes until golden brown.
18. 18. Add honey and toss the pan to glaze the carrots evenly.
19. 19. Season the carrots with salt and pepper to finish.
20. 20. Wrap the cooked beef fillet in aluminum foil.
21. 21. Let the meat rest for about 15 minutes.
22. 22. Slice the beef fillet before serving.
23. 23. Plate the meat slices together with the carrots and potato gratin.
24. 24. Enjoy your meal!
25. 25. Tip: If you want to make the potato gratin yourself, you can find a matching recipe here.

Nutrition per serving

• kcal: 523
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 32 g