Fillet of beef with caramelized finger carrots

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and halve or quarter the potatoes. Cook potatoes in salted water for 20-25 minutes until soft

2. 2

   Heat the oil in a coated pan. Brown the meat in it for 3-4 minutes. Season the meat with salt and pepper, place on a baking tray, pour over the roasting set and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes until medium heat.

3. 3

   Peel the carrots, leaving about 1 cm of the green, and wash them. Heat 1 tablespoon of butter in a wide saucepan. Add the carrots and sauté briefly. Add honey and 5 tablespoons of water, cover and cook for about 5 minutes. Remove the lid and let the stock boil down

4. 4

   Remove the meat from the oven, cover with aluminium foil and let it rest for about 10 minutes. Heat milk and 1 tablespoon butter. Drain the potatoes. Add the milk and mash the potatoes with a potato masher. Season the puree with salt, pepper and a little nutmeg

5. 5

   Wash the basil, shake dry. Cut leaves of 2 stems into fine strips and add to the carrots. Arrange fillet of beef, mashed potatoes and carrots and garnish with basil

Nutrition Facts

KCAL
450 kcal

CARBS
34 g

FATS
16 g

PROTEINS
42 g