Fillet plate with mushroom and ham crust

Name: Fillet plate with mushroom and ham crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1/8 l + 1 tablespoon of milk; 2 Egg Yolk; 7-10 Tbsp Pepper; 300 g Carrots; 500 g Broccoli; 200 g Mushrooms; 1 washer Toast; 4 TABLESPOONS Oil; 50 g diced smoked ham; 7-10 Tbsp dried thyme; 4 discs (100 g each) Fillet of beef; 8 discs (50 g each) Pork tenderloin; 2 TABLESPOONS Whipped cream; 2-3 TABLESPOONS Wormwood; 2 TABLESPOONS dark sauce thickener; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1/8 l + 1 tablespoon of milk
2 Egg Yolk
7-10 Tbsp Pepper
300 g Carrots
500 g Broccoli
200 g Mushrooms
1 washer Toast
4 TABLESPOONS Oil
50 g diced smoked ham
7-10 Tbsp dried thyme
4 discs (100 g each) Fillet of beef
8 discs (50 g each) Pork tenderloin
2 TABLESPOONS Whipped cream
2-3 TABLESPOONS Wormwood
2 TABLESPOONS dark sauce thickener
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and halve the potatoes and boil them in salted water for about 20 minutes. Drain potatoes, add 1/8 litre milk and 1 egg yolk and mash finely. Season to taste with salt and pepper.
2
Pour into a large piping bag with a large star-shaped spout. Line a baking tray with baking paper. Spray 12 duchess potatoes on it. Set aside. Peel, wash and slice the carrots.
3
Clean and wash broccoli and cut into florets. Cook the carrots in boiling salted water for about 10 minutes. After 5 minutes add the broccoli. Clean the mushrooms, rub with kitchen paper and cut into slices.
4
Finely grate the toast. Heat 2 tablespoons of oil in a pan. Sauté the mushrooms in it. Add breadcrumbs and diced ham. Season with thyme, salt and pepper. Heat 2 tablespoons of oil. Fry beef and pork fillet in a large pan on both sides for 1 minute each.
5
Take it out, season with salt and pepper. Place the meat on an ovenproof dish. Spread the mushroom mixture over it. Whisk 1 egg yolk with 1 tablespoon of milk and carefully brush the duchess potatoes with it.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove and cover with aluminium foil. Place the meat plate in the oven and bake for approx. 6 minutes. Deglaze the meat with 1/4 litre of water.
7
Season with salt and pepper. Add cream and vermouth, bring to the boil and thicken with sauce thickener. Arrange meat, vegetables and duchess potatoes with the sauce.