🍽️ Juicy Beef Fillet with Creamy Hazelnut Mashed Potatoes, Glazed Honey Carrots, Red Wine Shallots, and Airy Pecorino Foam

Name: Juicy Beef Fillet with Creamy Hazelnut Mashed Potatoes, Glazed Honey Carrots, Red Wine Shallots, and Airy Pecorino Foam
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, floury 1 kg; salt pinch; milk 250 ml; butter 6 tbsp; nutmeg, ground pinch; pepper, black ground pinch; shallots 8 pcs.; honey 3 tsp; red wine, dry 150 ml; beef fillet, whole 800 g; oil for frying 2 tbsp; carrots with greens 1 bunch; vegetable broth 150 ml; pecorino 80 g; whipping cream 200 ml; hazelnut kernels, roasted 50 g; parsley, fresh 10 g

974 kcal · 30 min · 4 servings

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Ingredients

potatoes, floury 1 kg
salt pinch
milk 250 ml
butter 6 tbsp
nutmeg, ground pinch
pepper, black ground pinch
shallots 8 pcs.
honey 3 tsp
red wine, dry 150 ml
beef fillet, whole 800 g
oil for frying 2 tbsp
carrots with greens 1 bunch
vegetable broth 150 ml
pecorino 80 g
whipping cream 200 ml
hazelnut kernels, roasted 50 g
parsley, fresh 10 g

Instructions

1. Peel the potatoes and cut them into coarse cubes.
2. Boil the potato cubes in salted water for about 20 minutes until tender.
3. Drain the cooking water and let the potatoes steam for about 1 minute on the hot stove surface.
4. Heat 200 ml milk, 3 tablespoons of butter, and a pinch of nutmeg in a small saucepan and bring the mixture to a boil once.
5. Mash the potatoes finely using a potato masher.
6. Stir in the hot milk mixture until a creamy puree forms.
7. Season the mashed potatoes with salt and pepper to taste.
8. Peel the shallots and quarter them, leaving the root end intact.
9. Heat 1 tablespoon of butter in a small saucepan.
10. Sauté the shallots with 1 teaspoon of honey for about 3 minutes.
11. Deglaze the mixture with red wine.
12. Reduce the sauce over medium heat for about 10 minutes until the shallots are soft and the sauce is syrupy.
13. Season the red wine shallots with salt and pepper.
14. Preheat the oven to 120 °C with top and bottom heat.
15. Pat the beef fillet dry and remove any sinews if necessary.
16. Cut the fillet into 4 equal medallions.
17. Season the fillet pieces with salt all around.
18. Heat 2 tablespoons of oil in a pan until very hot.
19. Sear the fillets for about 2 minutes on each side.
20. Add 1 tablespoon of butter and fresh pepper over the steaks.
21. Turn the fillets once in the pan.
22. Place the fillets on a baking sheet.
23. Cook the meat in the preheated oven at 120 °C for about 15 to 20 minutes until pink inside.
24. Let the meat rest for about 5 minutes before serving.
25. Peel the carrots and trim the greens to 1 to 2 cm.
26. Melt 1 tablespoon of butter in a pan with a lid.
27. Toss the carrots briefly in the butter.
28. Pour 50 ml of vegetable broth over the carrots.
29. Cook the carrots for about 8 minutes covered over medium heat.
30. Add 2 teaspoons of honey to the carrots.
31. Glaze the carrots for about 4 to 6 minutes without the lid, turning them occasionally.
32. Grate the Pecorino finely.
33. Bring 100 ml of broth and cream to a boil once in a small saucepan.
34. Stir in the grated Pecorino and let it melt while stirring constantly.
35. Add 50 ml of cold milk shortly before serving.
36. Foam the sauce with a hand blender until it is airy and holds its shape.
37. Coarsely chop the roasted hazelnuts.
38. Wash the parsley, shake it dry, and chop it finely.
39. Plate the mashed potatoes.
40. Sprinkle the mashed potatoes with the roasted hazelnuts and parsley.
41. Arrange the glazed carrots and red wine shallots next to the mashed potatoes.
42. Place the beef fillets on the plates.
43. Pour the Pecorino foam over the fillets.

Nutrition per serving

kcal: 974
Protein: 63 g · Fett/Fat: 58 g · Carbs: 68 g