Beef Fillet on Rocket and Potato Mash with Roasted Paprika and Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g beef fillet (s)
- 4 medium potato (s)
- 1 handful rocket
- 1 ½ bell pepper (s), red, green, yellow
- 2 stalks rosemary
- 2 stalks thyme
- 2 cloves garlic
- 250 ml red wine, dry
- 200 ml veal stock
- 50 ml milk or cream
- 50 g butter
- olive oil
- Rapeseed oil
- 1 egg (s)
- salt and pepper
- nutmeg
- Herbs, Italian
- Spice mixture (grill spice)
- Powdered sugar, or sugar
- Butter flakes, ice cold
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small pieces and boil in salted water. Wash the rocket, cut off the stalks and cut into small pieces.
- Put on a saucepan with butter and caramelize the powdered sugar in it. Peel and chop the shallots, add them and fry them until translucent. Deglaze with the wine and the stock, reduce significantly.
- Heat a small saucepan with water. Preheat the oven to 125 degrees.
- Let the rapeseed oil heat up in a pan and fry the fillets on both sides for almost 2 minutes. Place both fillets on aluminum foil each. Hold the sprigs of thyme and rosemary in the hot water and then place them on the fillets. Just crush the garlic and add it to the meat. Put 1 teaspoon of butter on each fillet and fold the foil into a package. Let the fillets simmer in the oven at 70 ° C for 10 minutes while preheating the plates.
- Cut the peppers into bite-size sizes and fry them in a pan with olive oil and season with the grill spices, Italian herbs, pepper, salt and a pinch of powdered sugar and continue to fry on a low level.
- Separate the egg and beat the egg white. Drain the potatoes and put them back in the pot. Add the butter and some warmed milk or cream to the potatoes and mash. Season with coarse salt, coarse pepper and nutmeg. Fold in the egg yolk and then the beaten egg white. Finally stir in the rocket.
- Stir ice-cold butter flakes into the sauce and season with salt, pepper and especially powdered sugar.
- Take the fillets out of the oven and let them rest briefly.
- Put the mashed potatoes on the plate, the fillet next to it, sprinkle the peppers over it and drizzle some of the red wine sauce on the dish.
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