Double fillet with parsnip potato puree

Name: Double fillet with parsnip potato puree
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1 kg fillet of beef, middle piece; 2-3 (approx. 800 g) Pork fillets; 1 kg floury potatoes; 1 kg Parsnips; 7-10 Tbsp Salt; 50 g Butter; 100 ml Milk; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7 TABLESPOONS + 75 ml oil; 4 Branches of rosemary; 4 Stem(s) Thyme; 1 Oak leaf salad; 200 g Lamb's lettuce; 4 Shallots; 50 g Walnut kernels; 6 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1 kg fillet of beef, middle piece
2-3 (approx. 800 g) Pork fillets
1 kg floury potatoes
1 kg Parsnips
7-10 Tbsp Salt
50 g Butter
100 ml Milk
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7 TABLESPOONS + 75 ml oil
4 Branches of rosemary
4 Stem(s) Thyme
1 Oak leaf salad
200 g Lamb's lettuce
4 Shallots
50 g Walnut kernels
6 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry. Cook fillet of beef in a preheated oven (electric cooker: 100 °C/ circulating air 80 °C/ gas not suitable) for approx. 3 hours (core temperature with meat thermometer according to desired cooking degree 58-62 °C). Add the pork fillet after approx. 1 hour and cook it
2
Peel and wash the potatoes and parsnips, cut them into pieces and simmer in boiling salted water for about 30 minutes. Drain potatoes and parsnips to approx. 300 ml liquid, add butter in flakes and milk, mash to puree, pour into a bowl and allow to cool. Stir in egg, season with salt, pepper and a little nutmeg. Pour the mixture into 6-8 ovenproof dishes or 1 large casserole dish
3
Take out the meat. Raise the oven temperature (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4), bake the mashed potatoes and parsnips in it for 15-20 minutes until brown. Heat 1 tablespoon of oil in a roaster. Brown the meat in portions, turning it all round, season with salt and pepper, remove, wrap in foil and leave to rest in a warm place. In the meantime, wash the rosemary and thyme and shake dry. Pluck off needles or leaves and chop. Put 75 ml oil and herbs into the hot frying fat and let it stand for a short time
4
Clean, wash, drain and chop the salad. Peel and finely dice the shallots. Chop the nuts. Season vinegar with salt, pepper and sugar, fold in 6 tablespoons of oil. Mix salad, shallots, nuts and vinaigrette. Take out the mashed potatoes. Arrange salad and meat on a board, sprinkle meat with herb oil