Fillet of beef with mushroom and herb crust, beans and duchess potatoes

Name: Fillet of beef with mushroom and herb crust, beans and duchess potatoes
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 400 g green beans; 250 g Potatoes; 150 g Mushrooms; 1 Onion; 10 g Baguette bread; 4-5 Stem(s) Parsley; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Egg yolk (size M); 20 g soft butter; 7-10 Tbsp freshly grated nutmeg; 2 Beef fillet medallions (approx. 200 g each); 6 TABLESPOONS Whipped cream; 2 Shallots; 200 ml Beef stock; 1 str. Tbsp light sauce thickener; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

400 g green beans
250 g Potatoes
150 g Mushrooms
1 Onion
10 g Baguette bread
4-5 Stem(s) Parsley
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Egg yolk (size M)
20 g soft butter
7-10 Tbsp freshly grated nutmeg
2 Beef fillet medallions (approx. 200 g each)
6 TABLESPOONS Whipped cream
2 Shallots
200 ml Beef stock
1 str. Tbsp light sauce thickener
baking paper

Directions

1
Clean and wash the beans. Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Meanwhile clean and chop the mushrooms very finely. Peel onion and chop very finely.
2
Finely crumble the bread. Wash parsley, shake dry and chop finely. Cover half of the parsley and chill.
3
For the crust, heat 1 tablespoon of oil in a small pan, add mushrooms and fry vigorously while turning. Add the onion and breadcrumbs and fry briefly. Season well with salt and pepper.
4
Add half of the parsley. Remove from the pan.
5
Drain the potatoes, quench, peel and press the potatoes through a fine potato ricer. Stir in 1 egg yolk and 10 g butter. Season to taste with salt and nutmeg.
6
Heat 2 tablespoons of oil in a frying pan, fry the meat in it for about 2 minutes on each side, season with salt and pepper and remove. Place in an ovenproof dish and place on the side of a baking tray lined with baking paper.
7
Put the pan with the frying set aside. Spread the mushroom bread crust evenly on the medallions.
8
Whisk 1 egg yolk with 1 tbsp. cream. Pour potato mixture into a piping bag with a large star-shaped spout. Spray 4 hearts on the free side of the baking tray. Brush with whisked egg yolk. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
9
manufacturer) Bake for 12-15 minutes.
10
Meanwhile cook the beans in boiling salted water for 12-15 minutes. Peel and finely dice the shallots. Heat 10 g butter in a pan, sauté shallots in it, drain beans, add, heat briefly, keep warm.
11
Put the roasting set back on a hotplate, heat up, deglaze with stock and 5 tbsp. cream, bring to the boil, season with salt and pepper. Simmer for 2-3 minutes, stir in sauce thickener, bring to the boil and simmer for about 1 minute.
12
Take the baking tray out of the oven. Arrange meat with sauce, beans and potato hearts on plates. Sprinkle with parsley put aside.