Fillet of beef with carrots and horseradish vegetables

Name: Fillet of beef with carrots and horseradish vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Potatoes; 1 tsp (5 g) Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 250 ml Milk; 400 g Carrots; 2 tablespoons (10 g each) Oil; 1 Pieces of fresh horseradish; 4 (150 g each) Beef fillet steaks; 4 teaspoons (5 g each) Herbal Mustard; 1 tablespoon (20 g) sour cream (10 % fat); 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Potatoes
1 tsp (5 g) Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
250 ml Milk
400 g Carrots
2 tablespoons (10 g each) Oil
1 Pieces of fresh horseradish
4 (150 g each) Beef fillet steaks
4 teaspoons (5 g each) Herbal Mustard
1 tablespoon (20 g) sour cream (10 % fat)
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut them into thin slices. Grease a gratin dish and layer the potatoes. Season with salt, pepper and nutmeg. Pour milk over it and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
2
In the meantime, clean and wash the carrots and cut them into fine slices. Steam in a little salted water for about 10 minutes. Heat 1 teaspoon of oil in a frying pan and sauté the carrots. Peel the horseradish, slice very thinly and add to the carrots.
3
Season steaks with pepper and fry them in a pan with hot oil for 5 minutes on each side. Season with salt. Stir mustard and sour cream until smooth. Place 1 teaspoon of each on the steaks. Arrange the steaks with the vegetables and the gratin on plates.
4
Garnish with parsley.