Beef Fillet with Cauliflower Puree and Zucchini – Mushroom – Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices beef fillet (s)
- 1 cauliflower
- Salt water
- 1 zucchini
- 300 g mushrooms, brown
- 4 spring onion (s)
- salt and pepper
- 1 tablespoon butter
- some olive oil
- nutmeg
- Paprika powder, noble sweet
- Chilli powder
- some balsamic vinegar
- 3 clove (s) garlic, peeled and finely chopped
Print Recipe
Pin Recipe Instructions
- Wash the cauliflower and cut into larger florets. Cook in salted water for about 20 minutes.
- Wash the zucchini, spring onions and mushrooms. Halve the mushrooms, cut the zucchini into bite-sized pieces (not too small), and cut the spring onions into pieces approx. 2 cm long (also use the edible greens).
- Heat the oil in a pan, add the washed and dabbed dry beef fillet to the pan and fry, salt, pepper and season with paprika powder.
- Sear the cut vegetables and garlic in a second pan, season with salt, pepper and season with paprika and chilli. Deglaze with a very generous dash of balsamic vinegar.
- Drain the cauliflower, place in a bowl and puree. Add the butter, season with salt, pepper and a little nutmeg. Arrange everything nicely.
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