Fillet of beef in dough
easy
120 mins
120 mins
Ingredients
- 800 g Fillet of beef
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Shallots
- 800 g baby turnips
- 800 g Potatoes
- 1/2 Garlic clove
- 400 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Thyme
- 1 collar flat leaf parsley
- 4 TABLESPOONS Dijon mustard
- 2 leaves (35 g each) Yufka dough
- 2 go. tablespoons of sugar
- 50 ml Vinegar
- 150 ml Vegetable stock
- 50 ml Port wine
- 7-10 Tbsp Thyme and balsamic cream
Directions
- 1
Wash the fillet and dab dry. Heat the oil in a frying pan. Fry the fillet in it all around for about 10 minutes. Season with salt and pepper. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for another 15-20 minutes, let cool down a bit.
- 2
Meanwhile peel the shallots and turnips. Wash the turnips, if necessary cut them in half lengthwise and cook for 5 minutes in boiling salted water. Then drain. Peel and wash the potatoes and slice them finely.
- 3
Spread 4 portion moulds with garlic. Layer the potatoes in flakes. Season cream with salt, pepper and nutmeg and pour over potatoes. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes.
- 4
Wash thyme and parsley, shake dry, chop finely and mix with mustard. Whip the dough together so that it is as wide as the fillet is long. Spread a 5 cm wide mustard-herb strip on top.
- 5
Place the fillet on top and spread with the remaining mustard cream. Wrap fillet in the dough. Slide the gratin dishes to one side. Cook the fillet in the oven for the last 1/4 hour. In the meantime melt sugar in a pan.
- 6
Add the shallots and Teltower turnips. Season with salt and pepper. Mix vinegar, stock and port wine, deglaze vegetables with it, simmer for 4-6 minutes. Cut fillet into slices. Arrange on plates in portions with fresh thyme and balsamic cream.
- 7
Add gratin.
Nutrition Facts
860 kcal
61 g
46 g
54 g
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