Two kinds of fillets with mushroom crust

Name: Two kinds of fillets with mushroom crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, white pepper; 125-150 ml + 2 tablespoons of milk; 3 Egg yolk, 1 onion (size M); 300 g Carrots; 500 g Broccoli; 1 washer Toast; 200 g Mushrooms; 50 g diced lean ham; 3 TABLESPOONS Oil; 1/2 TEASPOON dried. Thyme; 400 g Fillet of beef and pork; 100 g Whipped cream; 2-3 TABLESPOONS Noilly Prat (French wine aperitif); 7-10 Tbsp Marjoram; baking paper, aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp salt, white pepper
125-150 ml + 2 tablespoons of milk
3 Egg yolk, 1 onion (size M)
300 g Carrots
500 g Broccoli
1 washer Toast
200 g Mushrooms
50 g diced lean ham
3 TABLESPOONS Oil
1/2 TEASPOON dried. Thyme
400 g Fillet of beef and pork
100 g Whipped cream
2-3 TABLESPOONS Noilly Prat (French wine aperitif)
7-10 Tbsp Marjoram
baking paper, aluminium foil

Directions

1
Peel and wash the potatoes. Cook in salted water for about 20 minutes. Drain. Heat 125-150 ml milk
2
Add 2 egg yolks and milk and crush finely to a sprayable mixture. Season with salt and pepper. Line a baking tray with baking paper. Spray about 16 thick tuffs onto it. Put aside
3
Peel and chop the onion. Peel, wash and thinly slice the carrots. Clean, wash and cut broccoli into florets. Crumble the toast finely. Clean, wash and dry mushrooms. Cut into slices
4
Fry ham in 1 tbsp. hot oil while turning until crispy and remove. Fry the mushrooms and onion in hot frying fat for approx. 5 minutes. Stir in breadcrumbs and ham. Season with thyme, salt and pepper
5
Wash the fillets if necessary, dab dry. Cut into 6-8 slices each. Fry in 2 tablespoons of hot oil on each side for 1-2 minutes. Season with salt and pepper. Place on an ovenproof dish. Add 1/4 l water, cream and Noilly Prat, bring to the boil and reduce to a slightly creamy consistency. Season to taste with salt and pepper
6
Whisk 1 egg yolk and 2 tablespoons of milk. Spread the duchess potatoes with it. Bake in the preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for 6-8 minutes until golden brown
7
Meanwhile cook the carrots in little boiling salted water covered for about 8 minutes. After about 3 minutes add broccoli. Remove the potatoes and cover with foil. Sprinkle meat with mushroom mixture. Encrust at the same temperature for about 6 minutes. Arrange and garnish everything