Beef fillet steak with mashed potatoes and celery

Name: Beef fillet steak with mashed potatoes and celery
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 600 g Celery Tuber; 7-10 Tbsp Salt; 4 Rinderfiletsteaks (150-200 g); 100 g Shallots; 2 stem(s) Parsley; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 ml Beef stock; 1-2 TABLESPOONS Rose hip jam; 50 g Butter; 150 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lamb's lettuce and carambola

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
600 g Celery Tuber
7-10 Tbsp Salt
4 Rinderfiletsteaks (150-200 g)
100 g Shallots
2 stem(s) Parsley
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 ml Beef stock
1-2 TABLESPOONS Rose hip jam
50 g Butter
150 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Lamb's lettuce and carambola

Directions

1
Peel and wash the potatoes and celery and cut into small pieces. Cook in boiling salted water for about 20 minutes. In the meantime, wash the steaks and pat them dry. Peel shallots. Wash parsley and chop finely.
2
Mix lemon zest and parsley. Heat the oil. Fry the shallots in it for 2-3 minutes, push aside. Fry the steaks in cooking fat for 3-5 minutes on each side, season with salt and pepper and remove.
3
Stir the stock and jam into the roast mixture, boil down over high heat for about 2 minutes, season with salt and pepper. Drain the vegetables and let them steam. Add butter and cream, mash finely, season to taste with salt, pepper and nutmeg.
4
Serve puree, steaks and shallots with some sauce and parsley mixture in portions, garnished with lamb's lettuce and carambole.