Summary

Ingredients

• 1 bunch parsley
• 3 tablespoon rapeseed oil
• 800 g potato (s), floury
• 600 g beef fillet (s) (roasted luns)
• 1 tablespoon oil
• 20 g butter
• 4 fig (s)
• 4 tomato (s), (plum tomatoes)
• 2 teaspoon sesame seeds
• 2 tablespoon balsamic vinegar
• 30 g butter
• 200 ml milk
• salt and pepper
• nutmeg

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Instructions

1. For the puree, pluck the parsley leaves, dip them briefly in boiling water and immediately rinse with cold water. Mix the parsley with the rapeseed oil, puree and lightly salt. Peel the potatoes and cook them in salted water until soft.
2. Meanwhile, cut the lung roast into 4 steaks, fry both sides in oil, then add 20 g butter, finish frying the fillets and season with salt and pepper. Switch on the grill function in the oven. Cut the figs into 3 mm thin slices and place on the steaks, drizzle with some frying fat and bake for 2-3 minutes under the grill.
3. Quarter the tomatoes lengthways, roast them in the roasting dish, sprinkle with sesame seeds and season with salt. Lift out of the pan and deglaze the roasting mixture with balsamic vinegar and a little water.
4. Press the potatoes through a press, melt 30 g butter in the hot milk and stir everything together. Finally, fold the parsley puree into the mashed potatoes and season with nutmeg, salt and pepper. Or simply drizzle the parsley puree over the mashed potatoes when serving.
5. Serve the fillet steaks with the puree and tomatoes and pour the frying stock over them.