Herbed fillet of beef with potato gratin

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Grate cheese. Wash the meat, dab dry and season with salt and pepper. Heat oil in a flat roasting pan. Fry meat on all sides for about 5 minutes. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Peel potatoes and cut them into slices of approx. 2 mm thickness with a kitchen slicer or knife.

2. 2

   Grease 4 small flat casseroles. Place potato slices in 2-3 layers like roof tiles. Season each layer with salt and pepper, sprinkle each layer with 1/2 tablespoon of cheese and 1 tablespoon of cream. Bake in the oven for about 25 minutes. Clean, peel and dice the vegetables. Bring vegetable stock to the boil, add vegetables and cook for 6-8 minutes. Take meat out of the oven, wrap in aluminium foil and let it rest. Wash herbs, shake dry, pluck leaves from stems and chop. Pour vegetables into a sieve. Melt 1 tablespoon of fat. Stew the vegetables for about 4 minutes, turning them over. Sprinkle herbs flat on the worktop and turn meat in the herbs.

3. 3

   Take meat out of the oven, wrap in aluminium foil and let it rest. Wash herbs, shake dry, pluck leaves from stems and chop. Pour vegetables into a sieve. Melt 1 tablespoon of fat. Stew the vegetables for about 4 minutes, turning them over. Sprinkle herbs flat on the worktop and turn meat in the herbs. Cut into slices and serve with gratin and vegetables. Garnish with red basil

4. 4

   Tip: In order to cook the meat exactly, a roasting thermometer is recommended, which must be placed with its tip in the thickest part of the meat. 63° - 65° C for medium/pink roasted

Nutrition Facts

KCAL
660 kcal

CARBS
32 g

FATS
35 g

PROTEINS
53 g