Fillet of beef with Café de Paris sauce and potatoes

Name: Fillet of beef with Café de Paris sauce and potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Stem(s) Marjoram; 3 Stem(s) Thyme; 2 stem(s) Parsley; 800 g Potatoes; 100 g + 1 tsp soft butter; 500 g green beans; 7-10 Tbsp Salt; 50 g streaky smoked bacon; 1 Shallot; 40 g Macadamia nut kernels; 30 g Toast; 7-10 Tbsp Pepper; 700 g Fillet of beef from the middle; 2 TABLESPOONS Oil; 2 TEASPOONS Café de Paris spice mix; 200 g Whipped cream; 6 Strips of baking paper (approx. 3 x 15 cm); 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Stem(s) Marjoram
3 Stem(s) Thyme
2 stem(s) Parsley
800 g Potatoes
100 g + 1 tsp soft butter
500 g green beans
7-10 Tbsp Salt
50 g streaky smoked bacon
1 Shallot
40 g Macadamia nut kernels
30 g Toast
7-10 Tbsp Pepper
700 g Fillet of beef from the middle
2 TABLESPOONS Oil
2 TEASPOONS Café de Paris spice mix
200 g Whipped cream
6 Strips of baking paper (approx. 3 x 15 cm)
7-10 Tbsp Grease

Directions

1
Wash the herbs and shake dry. Pluck leaves, except for 2 stalks of marjoram, and chop finely. Peel, wash and slice the potatoes. Melt 50 g butter. Chopped herbs
2
Grease 6 troughs of a muffin tray and line each with a strip of baking paper. Lay potatoes in a fan-shaped pattern in the troughs, brushing every 2-3 layers with some herb butter, pressing the potatoes down, finishing the layering with herb butter.
3
Bake potatoes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
4
Wash, clean and halve the beans. Cook the beans in boiling salted water for about 7 minutes until firm to the bite. Drain the beans and rinse briefly in cold water. Cut bacon into thin strips. Peel, halve and finely dice the shallot.
5
Roughly chop the nuts. Debark the toast, chop the toast finely in the universal chopper. Mix 50 g butter, nuts and toast, season with salt and pepper. Remove potatoes from the oven and let them cool down on a cake rack for about 10 minutes.
6
Wash the meat, dab dry and cut into 4 medallions. Season medallions with salt and pepper. Heat oil in a pan. Fry the medallions in it for 3-4 minutes all around, put aside. Stir the spice mixture into the frying fat and deglaze with cream.
7
Let the sauce simmer for about 10 minutes.
8
Lift the potatoes out of the pan and place them on a baking tray. Bake the potato towers in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for another 15-20 minutes until golden brown.
9
Spread nut crust on the meat. Add the meat to the potatoes on the baking tray for about 10 minutes. Bake the crust until golden brown.
10
Melt 1 teaspoon butter in a frying pan. Skip the bacon and fry the onions. Add beans and 2 tablespoons of water, steam for about 5 minutes at medium heat, season with salt and pepper. Take meat out of the oven, let it rest for about 10 minutes.
11
Season the sauce with salt and a little pepper. Arrange sauce, meat, beans and 1 potato tower each on plates, garnish with marjoram. Add the remaining turrets.