Fillet of beef in cognac-pepper sauce with beans and rösti

Name: Fillet of beef in cognac-pepper sauce with beans and rösti
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 1 medium onion; 1 (approx. 100 g) Carrot; 600–750 g Fillet of beef (middle piece); 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Brandy; 300 ml Beef stock (glass); 2 TEASPOONS pickled green peppercorns; 1 1/2-2 TEASPOONS Cornstarch; 300 g Princess beans (or fine green beans); 6 discs Bacon/ breakfast bacon; 2 Eggs (size M); 50 g Flour; 7-10 Tbsp grated nutmeg; 6 TABLESPOONS Oil; 10–20 g Butter; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 medium onion
1 (approx. 100 g) Carrot
600–750 g Fillet of beef (middle piece)
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Brandy
300 ml Beef stock (glass)
2 TEASPOONS pickled green peppercorns
1 1/2-2 TEASPOONS Cornstarch
300 g Princess beans (or fine green beans)
6 discs Bacon/ breakfast bacon
2 Eggs (size M)
50 g Flour
7-10 Tbsp grated nutmeg
6 TABLESPOONS Oil
10–20 g Butter
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool down. Peel onion and carrot, cut both roughly into pieces.
2
Wash the fillet of beef if necessary and dab dry with kitchen paper. Heat clarified butter in a frying pan and fry the fillet of beef thoroughly while turning. Season with salt and pepper and place on a baking tray or ovenproof dish.
3
Cook in the preheated oven (electric cooker: 100 °C/ convection oven: not suitable/ gas: not suitable) for 1 1/4-1 1/2 hours. If a meat thermometer is used, the fillet should be removed from the oven at a core temperature of 56 °C.
4
Add onion and carrot to the hot frying fat and fry vigorously. Deglaze with brandy (possibly flambé) and pour on beef stock. Let it boil down to about 1/4 litre in 5-8 minutes without lid.
5
Pour the stock through a sieve into a pot and add peppercorns. Mix cornflour and 2-3 tablespoons of cold water. Stir the starch into the cooking stock and let it simmer again for about 1 minute. Season to taste with salt and pepper.
6
Clean and wash the beans and cook them in boiling salted water for 12-15 minutes. Pour beans onto a sieve, rinse under cold water and drain. Let the beans cool down a little and bundle them into small packets (approx. 12) and wrap each with 1/2 slice of bacon.
7
Set aside. Roughly grate the potatoes. Whisk eggs. Add eggs, flour, some salt, pepper and nutmeg to the potatoes and mix with a mixing spoon. Heat 2 tablespoons of oil in a pan (16-18 cm Ø), add approx. 1/3 potato mixture and flatten.
8
Fry over medium heat for 4-5 minutes on each side. Keep Rösti warm. Fry 2 more Rösti in succession and keep warm. When the fillet of beef is done, turn off the oven and let the fillet rest in the oven.
9
Heat the butter in a pan and fry the bean packets in it while turning. Warm up the cognac-pepper sauce. Cut Rösti into cake pieces. Slice the fillet of beef and arrange on a plate with the bean packets and the sauce.
10
Add extra hash browns. Sprinkle with parsley and garnish.