Fillet plate with baked parsnip purée
very easy
210 mins
210 mins
Ingredients
- 1 kg Fillet of beef (from the middle)
- 800 g Pork tenderloin (from the middle)
- 1 kg floury potatoes
- 1 kg Parsnips
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Sugar
- 5 TABLESPOONS + some butter
- 350 ml Milk
- 1 Egg (Gr. M)
- 9 TABLESPOONS good oil
- 4 Branches of rosemary
- 4 Stem(s) Thyme
- 4 Shallots
- 3 TABLESPOONS Walnut kernels
- 2 Heads of oak leaf salad
- 250 g Lamb's lettuce
- 6 TABLESPOONS white balsamic vinegar
- 2 TEASPOONS Dijon mustard
- 7-10 Tbsp Aluminium foil
Directions
- 1
Preheat oven (electric cooker: 100°C/circulating air and gas not suitable). Dab meat dry. Cook beef fillet on a baking tray in the oven for approx. 3 hours. Add pork fillet after approx. 1 hour and cook along.
- 2
Meanwhile peel and wash the potatoes and parsnips, cut them into pieces and simmer covered in salted water for about 25 minutes. Drain. Add butter and lukewarm milk to the potato vegetables, mash and let cool.
- 3
Stir in the egg. Season with salt, pepper and nutmeg. Divide the puree into 6-8 ovenproof greased moulds.
- 4
Remove the fillets. Increase oven temperature to 225°C. Bake the puree in it for 12-15 minutes. Wash the herbs, shake dry and chop. Heat 3 tablespoons of oil in a large frying pan. Brown the fillets in it in portions all around for 2-3 minutes.
- 5
Season with salt and pepper. Sprinkle the fillets with the herbs and turn them in. Wrap in aluminium foil and let rest for about 10 minutes. Keep the stock.
- 6
Peel and chop the shallots. Chop the nuts and roast them without fat, take them out. Clean, wash, drain and chop the salad. Mix vinegar, salt, pepper, 1 pinch of sugar and mustard.
- 7
Fold down 6 tbsp. of oil. Mix with shallots, nuts and salads. Arrange everything and sprinkle the meat with the broth.
Nutrition Facts
640 kcal
30 g
31 g
56 g
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