Ox filet
easy
60 mins
60 mins
Ingredients
- 8 dried morels
- 500 g Potatoes
- 1 Garlic clove
- 125 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS grated parmesan cheese
- 300 g Fillet of beef
- 1 TABLESPOON clarified butter
- 2 Spring onions
- 1 TABLESPOON Butter or margarine
- 200 ml Beef stock
- 1 heaped Tsp dark sauce binder
- 7-10 Tbsp a few squirts of orange juice
- 1 TABLESPOON Fresh cream
- 400 g Broccoli
- 7-10 Tbsp orange slices, parsley, tomato cubes and almonds
Directions
- 1
Soak the morels in water. In the meantime, peel, wash and thinly slice the potatoes. Layer in flakes in an ovenproof dish rubbed with garlic. Season the cream with salt and pepper and pour over it. Sprinkle with parmesan. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
- 2
In the meantime, fry the fillet of beef in hot clarified butter until golden brown all around. Season with salt and pepper. Cover and fry over medium heat for about 20 minutes. Clean and wash the spring onions and cut them into small pieces. Drain the morels. Fry both in hot fat. Add stock, bring to the boil briefly. Add sauce thickener. Season to taste with salt, pepper and orange juice. Refine with crème fraîche. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes.
- 3
Add stock, bring to the boil briefly. Add sauce thickener. Season to taste with salt, pepper and orange juice. Refine with crème fraîche. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes. Serve the meat with sauce, vegetables and gratin. Serve garnished with orange wedge, parsley, diced tomatoes and almonds
Nutrition Facts
770 kcal
41 g
44 g
51 g
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