Summary

Ingredients

• 1 kg beef fillet (s)
• 1 kg potato (s), floury boiling
• 1 clove garlic, fresh
• 3 tablespoon mustard, coarser
• 1 teaspoon honey, more liquid
• 0.5 ½ bunch tarragon
• 400 g tomato (s)
• 100 ml milk
• 150 g crème fraîche
• 25 g butter
• salt and pepper
• 4 tablespoon oil
• some parsley
• nutmeg

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Instructions

1. Preheat oven to 80°C (176°F).
2. Mix 2 tablespoons oil, mustard, honey, and pepper in a bowl.
3. Finely chop the tarragon and stir into the mustard mixture, reserving some for garnish.
4. Halve the tomatoes and mince the garlic clove.
5. Season the beef fillet with salt and pepper.
6. Heat oil in a large pan over medium-high heat.
7. Sear the beef fillet for 1-2 minutes on each side until browned.
8. Add the halved tomatoes and minced garlic to the pan and cook for 1-2 minutes.
9. Brush the seared fillet with the mustard mixture and place on a baking sheet with the vegetables.
10. Cook in the oven at 80°C (176°F) for 4 hours.
11. While the fillet cooks, peel the potatoes.
12. Cook potatoes in boiling salted water for 20 minutes until tender.
13. Warm the milk and butter together in a saucepan.
14. Drain the cooked potatoes.
15. Mash the potatoes with the crème fraîche and warm milk mixture until smooth.
16. Season the mashed potatoes with salt, pepper, parsley, and nutmeg to taste.
17. Serve the beef fillet with the mashed potatoes and vegetables from the baking sheet. Garnish with reserved tarragon.