Beef fillet steak with mangetouts

Name: Beef fillet steak with mangetouts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 bags (for 1/2 l of liquid each) Mashed potatoes "Das Kräftige; 7-10 Tbsp Salt; 250 ml Milk; 500 g Sweet peas; 4 small tomatoes; 4 (175 g each) Beef fillet steaks; 4 Branches of rosemary; 1 Egg Yolk; 2-3 TABLESPOONS green peppercorns (from the glass); 2 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 200 ml Beef stock (from the glass); 1/8 l Orange juice; 1 TEASPOON Cornstarch; 7-10 Tbsp Orange-peel julienne; 7-10 Tbsp Kitchen yarn; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 bags (for 1/2 l of liquid each) Mashed potatoes "Das Kräftige
7-10 Tbsp Salt
250 ml Milk
500 g Sweet peas
4 small tomatoes
4 (175 g each) Beef fillet steaks
4 Branches of rosemary
1 Egg Yolk
2-3 TABLESPOONS green peppercorns (from the glass)
2 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
200 ml Beef stock (from the glass)
1/8 l Orange juice
1 TEASPOON Cornstarch
7-10 Tbsp Orange-peel julienne
7-10 Tbsp Kitchen yarn
baking paper

Directions

1
Bring 550 ml water and 1 teaspoon of salt to the boil. Take the pot from the stove, add milk. Stir in puree flakes, let cool down. Clean, wash and halve the sugar snap peas lengthwise. Wash and clean the tomatoes.
2
Peel tomatoes thinly. Roll up the peelings into roses and set aside. Quarter the tomatoes, remove seeds and cut the flesh into small cubes. Wash the fillet of beef, dab dry. Tie steaks with kitchen string to form medallions.
3
Put rosemary under the kitchen string. Stir the egg yolk into the mashed potatoes. Pour into a piping bag with star-shaped spout. Line a baking tray with baking paper. Spray blossoms onto the baking tray and garnish with green peppercorns if necessary.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Heat oil in a pan. Fry the beef steaks for approx. 3 minutes on each side. Heat the fat in a pan.
5
Sauté the sugar snap peas in it. Add 5 tablespoons of water, season with salt and pepper and steam for about 5 minutes. Add tomato cubes. Remove meat from the pan and keep warm. Add beef stock and orange juice.
6
Add the rest of the green peppercorns and bring to the boil. Stir starch in a little water until smooth. Thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Arrange vegetables, meat, potato blossoms and sauce on plates.
7
Garnish with tomato roses and orange peel.