Beef fillet steak with orange-almond butter, green beans and potato gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Drain the pepper. Roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Mix butter with flaked almonds, pepper and orange peel, except for a little bit for garnishing, season with salt. Form into a roll on a piece of aluminium foil, wrap in foil and chill for approx. 1 hour.

2. 2

   Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in a greased gratin dish (approx. 1 litre). Season cream with salt and nutmeg and pour over the potatoes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes

3. 3

   Wash the thyme, shake dry. Set aside something to garnish. Tie the rest of the thyme with kitchen string around the medallions. Season medallions with salt. Heat oil in a pan. Fry the meat on each side for about 4 minutes at medium heat. Cook the beans in little boiling salted water for 5-6 minutes. Rinse briefly under cold water and drain. Wrap 1 bundle of beans with 1 slice of bacon around each. Remove medallions from the pan and season with pepper. Cover and let it rest for a short time

4. 4

   Fry the bean packets all around in hot frying fat. Wrap the butter around the beans and cut into slices. Arrange medallions with butter, bean packets and gratin, garnish with thyme. Sprinkle remaining orange peel on the butter

Nutrition Facts

KCAL
1000 kcal

CARBS
32 g

FATS
72 g

PROTEINS
54 g