Fillet steaks with mushroom and walnut crust with mashed potatoes and Brussels sprouts

Name: Fillet steaks with mushroom and walnut crust with mashed potatoes and Brussels sprouts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 g dried porcini; 50 g Walnut kernels; 30 g White bread; 1 kg Brussels sprouts; 1 kg floury potatoes; 125 g soft butter; 7-10 Tbsp Salt; 4 Beef fillet medallions (approx. 175 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 300 ml Beef stock; 1 TABLESPOON dark sauce thickener; 200 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 g dried porcini
50 g Walnut kernels
30 g White bread
1 kg Brussels sprouts
1 kg floury potatoes
125 g soft butter
7-10 Tbsp Salt
4 Beef fillet medallions (approx. 175 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
300 ml Beef stock
1 TABLESPOON dark sauce thickener
200 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Boil porcini mushrooms with 200 ml of boiling water. Coarsely chop the walnuts. Finely grind white bread in the universal chopper. Clean and wash the Brussels sprouts. Peel and wash potatoes. Drain mushrooms well in a sieve, collect mushroom water.
2
Squeeze out the mushrooms and chop very finely. For the crust mix mushrooms, bread crumbs, nuts and 75 g butter. Cover and cook potatoes and 250 g Brussels sprouts in boiling salted water for about 25 minutes. Cook the rest of the sprouts in boiling salted water for 18-20 minutes.
3
Wash the meat and dab dry. Heat oil in a pan, fry meat for 2 minutes on each side, season with salt and pepper. Remove from the pan, place in an ovenproof dish, spread the crust evenly on top and bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes on the middle shelf.
4
Deglaze frying fat with beef stock and mushroom water, bring to the boil, let simmer for about 6 minutes. Stir in sauce thickener and season with salt and pepper. Meanwhile bring milk and 50 g butter to the boil. Drain potato and Brussels sprouts mixture.
5
Add milk and mash with a potato masher, season with salt and nutmeg. Drain the Brussels sprouts. Serve the meat, some sauce, Brussels sprouts and mashed potatoes and Brussels sprouts on plates.