Fillet of beef in strudel dough with glazed turnips

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 3

Ingredients

Servings: 1
  • 7-10 Tbsp a little + 2 tablespoons soft butter
  • 800 g Potatoes
  • 75 g grated parmesan
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 300–400 g Whipped cream
  • 250 g Shallots
  • 750 g Teltow Turnip
  • 1 potty Thyme
  • 1 TABLESPOON S
  • 600 g Fillet of beef
  • 1-2 TABLESPOONS Oil
  • 4 (à 25 g) Strudel dough sheets or Filo dough (refrigerated shelf)
  • 2 TABLESPOONS Sugar
  • 5 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Balsamic cream
  • baking paper

Directions

  1. 1

    Grease 4 small ovenproof dishes or 1 large dish. ##Peel and wash the potatoes and slice them into thin slices. Lay roof tiles in 3 layers in the moulds. Sprinkle each layer with cheese and season with salt, pepper and nutmeg.

  2. 2

    ##Pour cream on it. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 45 minutes.

  3. 3

    Peel the shallots. Peel and wash the turnips and cut them in half lengthwise, depending on their size. Wash the thyme, shake dry and chop, except for a little to garnish. Mix thyme with mustard.

  4. 4

    Dab the fillet dry. Heat oil in a pan. Fry the fillet on all sides over a high heat for about 5 minutes. Season with salt and pepper. Take out and put the pan with the frying set aside.

  5. 5

    Place the dough sheets on a tea towel, slightly overlapping. Spread the fillet with the thyme mustard. Use the cloth to wrap the fillet in the dough sheets. With the seam facing down, place in an oblong ovenproof dish lined with baking paper.

  6. 6

    Spread with 1 tablespoon butter. After 30 minutes, place next to the gratins. Bake for about 15 minutes.

  7. 7

    Heat 1 tablespoon of butter in the frying fat. Brown the shallots and turnips in it. Season, sprinkle with sugar and caramelize. Stir in vinegar and 1/8 l water and bring to the boil. Simmer covered for 6-8 minutes.

  8. 8

    Cut the fillet open. Dress everything with remaining thyme. If necessary, use balsamic cream to place small dots on the edges of the plate.

Nutrition Facts

KCAL
860 kcal
CARBS
63 g
FATS
43 g
PROTEINS
48 g