Beef fillet with beans and potato gratin

For 2 people
  • 400 g potatoes
  • 200 g whipped cream
  • 5 EL Milk
  • Salt
  • Pepper
  • grated Nutmeg
  • 25 g grated Gouda cheese
  • 300 g frozen princess beans
  • 1 Spring onion
  • 1 EL Oil
  • 4 slices (75 g each) Beef fillet
  • 1 onion
  • 1 TL Butter
  • Thyme and pink berries
  • fat
45 minutes
light
1.
Peel the potatoes, wash and cut into thin slices. Layer in 2 greased molds or one large dish. Mix 100 g whipped cream and milk, season with salt, pepper and nutmeg. Pour over the potatoes. Sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 30 minutes. Cook the beans in boiling salted water for about 15 minutes. Possibly. Cook the spring onions for the last 1/2 minute. Pour everything off. Heat oil in a pan. Fry the meat in it for 2-3 minutes on each side. Season and keep warm. Deglaze the roasting with 100 g cream. Bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper. Peel and dice the onion. Heat the butter and sauté the onion until translucent. Swirl the beans in it. Tie the beans into parcels with the help of individual spring onion leaves. Arrange the fillet and beans on plates. Add potato gratin. Garnish with thyme and pink berries
2.
Wait approx. 30 minutes. Photo: Först, Food & Foto, Hamburg
1 person approx.:
  • 790 kcal
  • 3310 kJ
  • 47 g protein
  • 50 g fat
  • 38 g carbohydrates

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