Fillet of beef with olive crust

Name: Fillet of beef with olive crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 stem(s) Sage; 600 g Potatoes; 7-10 Tbsp Grease; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Parmesan (piece); 200 g Whipped cream; 3 discs Bacon; 10 Olives; 4-5 Tbsp Butter; 500 g small bunches of carrots; 1⁄2 Organic Orange; 4 Beef fillet steaks (approx. 175 g each); 1-2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 stem(s) Sage
600 g Potatoes
7-10 Tbsp Grease
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Parmesan (piece)
200 g Whipped cream
3 discs Bacon
10 Olives
4-5 Tbsp Butter
500 g small bunches of carrots
1⁄2 Organic Orange
4 Beef fillet steaks (approx. 175 g each)
1-2 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Sage wash, pluck. Peel, wash and finely slice the potatoes. Layer with sage in four small or one large greased gratin dish. Season with salt and pepper. Grate cheese. Stir half into the cream, pour over the potatoes.
2
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 45 minutes.
3
Cut bacon into strips and fry until crispy. Let it cool down, put the pan aside. Chop the olives. Knead with bacon, 3 tablespoons butter and the rest cheese.
4
Peel the carrots, leave some green, wash. Steam in boiling salt water for about 5 minutes. Wash the orange hot, peel the skin in strips. Squeeze the orange. Keep carrots warm.
5
Pat the steaks dry and bind them into shape. Heat the oil in the bacon fat. Fry the steaks for 2-3 minutes on each side. Season with pepper and a little salt. Remove gratin from the oven. Turn up the oven to the highest setting or turn up the grill.
6
Spread the olive mixture over the steaks, grill for 2-3 minutes. Heat 1-2 tablespoons of butter. Sauté carrots in it. Season to taste with sugar, orange peel and orange juice. Arrange everything.