Fine fillet plate with mushroom cream

Name: Fine fillet plate with mushroom cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 30 g dried porcini; 1 kg baby potatoes; 600 g Fillet of beef (from the middle); 2 Pork fillets (approx. 250 g each); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 g frozen green beans; 12 discs Bacon; 1 glass (580 ml; separation weight: 314 g) Chanterelles; 1 medium onion; 1 TEASPOON dried thyme; 2 TABLESPOONS Flour; 250 g Whipped cream; 1 TEASPOON Instant beef bouillon; 2 TABLESPOONS Sugar; 7-10 Tbsp Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

30 g dried porcini
1 kg baby potatoes
600 g Fillet of beef (from the middle)
2 Pork fillets (approx. 250 g each)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 g frozen green beans
12 discs Bacon
1 glass (580 ml; separation weight: 314 g) Chanterelles
1 medium onion
1 TEASPOON dried thyme
2 TABLESPOONS Flour
250 g Whipped cream
1 TEASPOON Instant beef bouillon
2 TABLESPOONS Sugar
7-10 Tbsp Thyme
7-10 Tbsp Aluminium foil

Directions

1
Soak porcini mushrooms in 300 ml of hot water. Wash potatoes thoroughly. Cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Wash the meat and dab dry.
2
Heat 2 tablespoons of oil in a frying pan, fry the fillet of beef well all around, season with salt and pepper. Place on a baking tray. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes.
3
Fry pork fillet in hot frying fat also all around, season with salt and pepper. Take out, put the dripping aside and place the fillets on the baking tray about 20 minutes before the end of the cooking time.
4
Cook the beans in little boiling water for about 5 minutes. Drain and rinse with cold water. Combine beans into 12 bundles. Wrap 1 slice of bacon around each bundle. Pour the porcini mushrooms onto a sieve, collecting the soaking water.
5
Cut the porcini mushrooms into small pieces. Drain the chanterelles as well. Peel and finely chop the onion. Sauté onion in hot frying fat. Add mushrooms and thyme and sweat briefly. Dust with flour and sauté briefly.
6
While stirring add porcini water and cream. Bring to the boil, stir in broth and simmer for 5 minutes. Heat 3 tablespoons of oil and fry the potatoes until golden brown. Sprinkle with sugar and let it caramelize.
7
Heat 1 tablespoon of oil and fry the bean packets all around. Take the meat out of the oven, cover with foil and let it rest for about 5 minutes. Season potatoes and bean packets with salt. Season sauce with salt and pepper.
8
Cut the fillets into slices. Serve with sauce, bean packets and potatoes. Garnish with thyme.