Fillet steak with truffled sauerkraut mashed potatoes

Name: Fillet steak with truffled sauerkraut mashed potatoes
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS clarified butter; 1 can(s) (425 ml) Sauerkraut (e.g. champagne cabbage); 4 (180 g each) Fillet of beef medallions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 1 pack of Mashed Potatoes; 100 g Whipped cream; 1 jar (80 g) Truffle butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS clarified butter
1 can(s) (425 ml) Sauerkraut (e.g. champagne cabbage)
4 (180 g each) Fillet of beef medallions
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
1 pack of Mashed Potatoes
100 g Whipped cream
1 jar (80 g) Truffle butter

Directions

1
Peel the onion and cut into strips. Melt 1 tablespoon of clarified butter, add onion and braise for about 5 minutes. After 1 minute add sauerkraut. Wash the meat, pat dry and season with salt and pepper.
2
Heat 1 tablespoon of clarified butter in a frying pan. Fry the meat on each side for about 3 minutes. For the mashed potatoes boil 375 ml water with 1/2 teaspoon salt. Remove the pot from the heat and add milk.
3
Stir the puree flakes quickly into the liquid and let it swell for 1 minute. Remove meat from the pan and keep warm. Pour cream into the pan, bring to the boil and dissolve the meat. Add sauerkraut and 1 tablespoon of butter to the puree.
4
Arrange meat and mashed potatoes on plates. Spread the remaining butter on the steaks.