Beef fillet with duchess potatoes

Beef fillet with duchess potatoes
Quantity Ingredient
400 g Potatoes
1 tbsp Milk
1 Egg Yellow
300 g Green beans
1 Onions
20 g Butter
1 Tomatoes
20 g Butter Lard
300 g Fillet of beef
Pepper from the mill
2 tsp Green pepper grains
1 tsp Tomatoes pulp
4 tbsp Cognac
0,125 l Vegetable broth
1 tbsp Cream
1 tbsp Parsley

Beef fillet with duchess potatoes is a festive meal that tastes particularly good with fresh green beans. For the Duchess Potatoes peel potatoes, cut into small cubes, cover lightly with water, salt and cook for about 15-20 minutes until soft. Preheat the oven to 200° and line a baking tray with baking paper. Drain the water and press the potatoes hot through the potato press. Mix the potatoes with 10 g butter, a small egg yolk and milk, fill into a piping bag with a large star-shaped spout and squeeze the potatoes onto the baking tray, as shown in the picture above. Mix the second egg yolk with the cream and brush the duchess potatoes lightly with it. Place the baking tray on the middle shelf and bake at 200° for approx. 30 minutes. Cook the green beans in boiling water for about 15 minutes until they are not too soft. Pour the beans into a sieve and drain. Peel an onion and fry half of it in 20 g butter until translucent. Quarter a tomato and remove the seeds. Cut the tomato meat into small cubes and add to the onions with the beans. Season the beans with ground pepper and salt. Heat the clarified butter in a stainless steel frying pan. Cut the beef fillet into two slices of 150 g each and sauté briefly from each side at high temperature. Switch back to the middle setting and fry the beef fillet for approx. 5-6 minutes per side. Season the fillet of beef with ground pepper and salt, remove from the pan and let it rest in aluminium foil. Add the green peppercorns to the dripping and fry the remaining onions. Stir in tomato paste and deglaze with cognac. Stir in the vegetable stock and add the cream. Cook the cognac sauce and season with salt and pepper. Serve beef fillet with duchess potatoes on plates and serve with cognac sauce. Sprinkle finely chopped parsley over the beans and serve with fillet of beef and duchess potatoes.

Servings: 2, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
696 kcal
55 g
40 g
30 g

(C)opyright by Marions Kochbuch