Fillet of beef with orange-pepper butter
easy
90 mins
90 mins
Ingredients
- 1 TABLESPOON flaked almonds
- 125 g soft + some butter
- 2-3 TEASPOONS pickled green pepper (glass)
- 7-10 Tbsp grated peel from 1⁄2 organic orange
- 7-10 Tbsp Salt
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Pepper
- 750 g mainly waxy potatoes
- 250 g Whipped cream
- 4 Beef fillet steaks (approx. 200 g each)
- 1⁄2 bunch/pot of thyme
- 450 g Frozen princess beans
- 2 TABLESPOONS Oil
- 8 discs Breakfast bacon (Bacon)
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Mix 125 g butter, almonds, green pepper and orange zest. Season with salt. Form into a roll with the help of a piece of aluminium foil and wrap it in foil. Leave to cool for about 1 hour.
- 2
Peel and wash the potatoes and slice or slice them thinly. Lay the roof tiles in a greased gratin dish. Mix cream, salt and nutmeg. Pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes.
- 3
Pat the steaks dry. Wash the thyme, put something aside for garnishing. Tie the rest around the steaks with kitchen string. Cook the frozen beans in boiling salted water for 5-6 minutes. Quench and drain.
- 4
Heat the oil in a pan. Fry the steaks for 4-5 minutes on each side. Season with salt and pepper. Wrap in foil and let it rest for a short time.
- 5
Divide the beans into 8 portions and wrap each bundle with 1 slice of bacon. Fry the bean bundles all around in hot frying fat. Cut pepper butter into slices. Arrange steaks with butter, beans and gratin, garnish with remaining thyme.
Nutrition Facts
960 kcal
30 g
67 g
53 g
More Delicious Recipes
