Fillet of beef with sauce à la horseradish

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 125 g Frozen leaf spinach
  • 3 (approx. 125 g; from the previous day) Bread roll
  • 100 ml Milk
  • 4 Onions
  • 1 TABLESPOON + 100 g + 2 tablespoons butter
  • 1 Egg (Gr. M)
  • 2-3 TABLESPOONS Flour
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1 piece(s) (40 g) fresh horseradish (or grated, glass; refrigerated)
  • 5 Stem(s) Parsley
  • 2 TEASPOONS grainy mustard
  • 50 g Tyrolean bacon (in thin slices)
  • 2 Apples
  • 1 TABLESPOON Lemon juice
  • 800 g Fillet of beef (middle piece)
  • 3 TABLESPOONS Oil
  • 1 TABLESPOON Sugar
  • 75 ml Balsamic vinegar
  • 75 g Whipped cream

Directions

  1. 1

    For the dumplings, simmer frozen spinach covered with 50 ml water for about 8 minutes. Leave to cool. Cut the rolls into small cubes. Warm up the milk and pour over it. Peel onions. Chop 1 onion finely.

  2. 2

    Heat 1 tablespoon of butter. Steam onion in it. Add to the rolls and let it simmer for about 20 minutes. Squeeze the spinach well and chop it coarsely. With egg, 2 tbsp. flour, 1⁄2 tsp. salt, some pepper and nutmeg knead into the bread roll mixture.

  3. 3

    If the mixture is too moist, knead in some more flour. Form into 16-20 dumplings with two tablespoons. Let it simmer for 6-8 minutes in plenty of boiling salt water. Lift out and let drain.

  4. 4

    For the horseradish butter 1⁄2 Dice onion (cut the rest into thin strips and put aside for the balsamic onions). Peel the horseradish and grate finely. Wash parsley and shake dry, chop leaves.

  5. 5

    Puree with 100 g butter, onion cubes, horseradish and mustard in a tall mixing bowl with a hand blender. Season horseradish butter with salt and pepper to taste.

  6. 6

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut bacon crosswise into fine strips. Wash apples and cut them into approx. 1 cm thick slices. Sprinkle with lemon juice.

  7. 7

    Dab meat dry. Cut into 4 medallions (3-4 cm high). Heat 1 tablespoon of oil in a frying pan. Fry the bacon until crispy. Drain on kitchen paper. Fry the apple slices briefly on each side in the remaining bacon fat (continue to use the pan for the meat).

  8. 8

    Place apple slices next to each other in an ovenproof dish. Season with salt and pepper.

  9. 9

    Heat 1 tablespoon of oil in a frying pan. Fry the medallions in it for about 1 minute on each side, season with salt and pepper. Place them on the apple slices. Cook in the hot oven for 10-12 minutes (then they are medium).

  10. 10

    If necessary, wipe the pan with kitchen paper and heat 1 tablespoon of oil in it for the balsamic onions. Fry the onion strips in it. Sprinkle with sugar and lightly caramelise. Deglaze with vinegar and season with salt and pepper.

  11. 11

    Simmer for about 3 minutes. Keep warm.

  12. 12

    Cover the fillet steaks and let them rest for a short time. Heat 2 tablespoons of butter in a large pan. Fry the dumplings in it for about 5 minutes. Melt horseradish butter in a small pan. Mix in the cream with a hand blender.

  13. 13

    Arrange steaks on apple slices, with bacon straw and balsamic onions. Add spinach gnocchi and horseradish cream sauce.

Nutrition Facts

KCAL
960 kcal
CARBS
53 g
FATS
57 g
PROTEINS
55 g