Beef fillet steak with wasabi mashed potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into large pieces. Covered in salt water approx.

2. 2

   Cook for 20 minutes. Peel and slice the onions. Wash and clean the mangetouts and cut lengthwise into strips.

3. 3

   Pat the steaks dry. Heat the oil in a large pan. Fry the steaks in it for 1-2 minutes on each side. Season with salt and pepper. Switch down to medium heat. Then continue to fry for 3-4 minutes on each side for one pink steak (medium).

4. 4

   Wrap in aluminium foil and let it rest for about 10 minutes.

5. 5

   In the meantime, fry the onion slices in the hot frying fat for about 2 minutes. Deglaze with Teriyaki sauce, bring to the boil, cover and stew for about 3 minutes until translucent. Heat 1 tablespoon butter in a second pan. Fry the sugar snap peas in it for about 5 minutes.

6. 6

   Season with salt and pepper.

7. 7

   For the puree, heat 200 ml milk and 3 tablespoons of butter. Drain the potatoes. Add milk-butter-mix and wasabi and mash everything finely. Season to taste with salt. Wash the coriander, shake dry, chop finely and fold into the puree.

8. 8

   Unroll the steaks and pour the resulting gravy into the sauce. Arrange steaks with onions with sauce, puree and mangetout.

Nutrition Facts

KCAL
610 kcal

CARBS
56 g

FATS
22 g

PROTEINS
43 g