Beef fillet steaks with mushroom-chives crust with duchess potatoes (FP) and almond broccoli

Name: Beef fillet steaks with mushroom-chives crust with duchess potatoes (FP) and almond broccoli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of (450 g) Frozen crown (type duchess potatoes); 800 g Broccoli; 7-10 Tbsp Salt; 100 g Mushrooms; 6 TABLESPOONS Butter; 1/2 bunch Chives; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 4 Beef fillet steaks (approx. 150 g each); 2 TABLESPOONS Sunflower oil; 30 g sliced almonds; 7-10 Tbsp grated nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of (450 g) Frozen crown (type duchess potatoes)
800 g Broccoli
7-10 Tbsp Salt
100 g Mushrooms
6 TABLESPOONS Butter
1/2 bunch Chives
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
4 Beef fillet steaks (approx. 150 g each)
2 TABLESPOONS Sunflower oil
30 g sliced almonds
7-10 Tbsp grated nutmeg

Directions

1
Prepare the crown according to the package instructions. Clean the broccoli, cut into florets from the stalk and cook in boiling salted water for about 5 minutes. For the crust, clean and slice the mushrooms.
2
Heat 4 tablespoons of butter and sauté the mushrooms for about 2 minutes, turning them over. Wash the chives, shake dry and cut into small rolls, except for a little garnish. Add breadcrumbs and chives to the mushrooms, mix and season with salt and pepper.
3
Wash the meat, dab dry and season with salt. Remove the broccoli and rinse with cold water. Heat the oil in an ovenproof pan and fry the meat for about 4 minutes on each side. Spread the crust on the meat and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes.
4
Heat 2 tablespoons of butter. Roast the almonds for about 3 minutes while turning. Add broccoli and steam in almond butter for about 3 minutes. Season with salt and nutmeg. Serve and garnish with chives.