Fillet of beef with caramelized carrots
- 750 g floury potatoes li>
- Salt
- 1 EL Oil
- 4 Beef fillet steak (approx. 170 g each)
- pepper
- 600 g Finger carrots
- 2 EL Butter
-
1–2 EL honey li> - 200 ml Milk
- grated nutmeg
- 3–4 stem (s) basil li>
- aluminum foil ul>
30 minutes
easy span>
- 1.
- Peel the potatoes, wash and cut in half or quarter. Cook the potatoes in salted water for 20-25 minutes until soft.
- 2.
- Heat the oil in a coated pan. Fry the meat all around for 3–4 minutes. Season the meat with salt and pepper, place on a baking sheet, pour the roasting material over it and cook in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 15 minutes
- 3.
- Peel the carrots, leave about 1 cm of the greenery, and wash. Heat 1 tbsp butter in a large saucepan. Add the carrots and sauté briefly. Add honey and 5 tablespoons of water and coverCook for about 5 minutes. Remove the lid and let the stock boil down
- 4.
- Take the meat out of the oven, cover with aluminum foil and let it rest for about 10 minutes. Heat the milk and 1 tbsp butter. Drain the potatoes. Add milk and mash to puree with the potato masher. Season the puree with salt, pepper and a little nutmeg
- 5.
- Wash the basil, shake dry. Cut the leaves from 2 stems into fine strips and add to the carrots. Serve the beef fillet, mashed potatoes and carrots and garnish with basil
1 person approx.:
- 450 kcal
- 1890 kJ
- 42 g protein
- 16 g fat
- 34 g carbohydrates li>
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