Fillet of beef with parmesan-olive pancetta crust

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 2
  • 500 g waxy potatoes
  • 3-4 Stem(s) Sage (about 10 leaves)
  • 1 small clove of garlic
  • 1 egg (size M)
  • 100 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 25 g Gouda cheese
  • 300 g Finger carrots
  • 2 discs Pancetta (about 10 g each; air-dried bacon)
  • 1 TEASPOON + 2 tablespoons olive oil
  • 15 g Parmesan cheese
  • 4 green and black olives without stone
  • 20 g Butter
  • 2 Beef fillet steaks (approx. 175 g each)
  • 1 untreated lemon
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Peel and wash the potatoes and cut them into thin slices. Wash the sage, dab dry and pluck the leaves from the stems. Halve the garlic. Spread garlic on 2 small gratin dishes and grease them.

  2. 2

    Layer the potatoes and sage in flakes. Mix egg and cream, season with salt, pepper and nutmeg. Pour over the potatoes. Grate the Gouda and sprinkle over the potatoes. Line one half of the fat pan of the oven with aluminium foil and fold a rim towards the middle.

  3. 3

    Place gratin dishes on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Peel the carrots and cut the green to 2-3 cm. Wash the carrots and cook in boiling salted water for 4-6 minutes until firm to the bite, remove and rinse with cold water.

  4. 4

    Cut the bacon into small pieces. Brush a small pan with 1 teaspoon of oil, heat it up and leave the bacon in it until crispy. Grate the parmesan. Chop the olives. Remove bacon and let it drain on kitchen paper.

  5. 5

    Knead butter, parmesan, olives and bacon. Wash the meat, dab dry, tie in shape with kitchen string and season with salt. Heat 1 tablespoon of oil in a pan. Brown the meat on both sides for 2-3 minutes.

  6. 6

    14-16 minutes before the end of the cooking time, place on the other half of the fat pan. Wash lemon hot, grate dry and peel in zests. Halve the lemon and squeeze 1 half. Heat 1 tablespoon of oil in a frying pan.

  7. 7

    Sauté the carrots in it over a mild heat for about 1 minute. Sprinkle with sugar, allow to caramelize briefly and sprinkle with lemon peel. Deglaze with lemon juice. Remove gratin from the oven, cover with aluminium foil.

  8. 8

    Put olive mixture on the meat and gratinate under the hot grill of the oven until the butter has melted. Arrange carrots with the stock, meat and gratin on plates.

Nutrition Facts

KCAL
930 kcal
CARBS
45 g
FATS
58 g
PROTEINS
57 g

Categories & Tags

Main DishesSpringMeatBeef