Fillet of beef with broccoli vegetables and parsley potatoes

Name: Fillet of beef with broccoli vegetables and parsley potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 250 g Broccoli; 4 (150 g each) Fillets of beef; 4 Branches of rosemary; 1 tablespoon (10 g) Oil; 7-10 Tbsp Pepper; 100 g Light cream; 1/2 bunch Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
250 g Broccoli
4 (150 g each) Fillets of beef
4 Branches of rosemary
1 tablespoon (10 g) Oil
7-10 Tbsp Pepper
100 g Light cream
1/2 bunch Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the potatoes, possibly cut in half and cook for about 20 minutes in boiling salted water. Meanwhile clean the broccoli and divide into florets. Cook in 400 ml salted water for 5-8 minutes. Wash the fillet, dab dry and tie in shape with kitchen string. Put 1 sprig of rosemary under each yarn.
2
Fry in hot oil on each side for about 3 minutes. Season with salt and pepper. Keep warm. Deglaze the roast stock with broccoli water. Stir in creme légère. Bring to the boil and season with salt and pepper. Wash parsley and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Add parsley to the potatoes and toss.
3
Stir in creme légère. Bring to the boil and season with salt and pepper. Wash parsley and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely. Add parsley to the potatoes and toss. Arrange everything together and serve garnished with the rest of the parsley