Beef fillet with Café de Paris sauce and pommes Anna

Beef fillet with Café de Paris sauce and pommes Anna

Total: 1 hr 10 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 591 kcal
, Fat: 38 g
, Carbohydrate: 13 g
, Protein: 46 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Preparation

800 g beef tenderloin

Pommes Anna

300 g waxy potatoes, thinly sliced
30 g butter, melted
2 tbsp thyme, finely chopped
½ tsp salt

Beef fillet

¾ tsp salt
a little pepper
clarified butter
2 sprigs marjoram
2 sprigs thyme

Café de Paris sauce

200 g leek, cut into thin rings
¼ tsp salt
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp marjoram, finely chopped
1 tbsp thyme, finely chopped
120 g salted butter
1 tbsp cognac
2 tsp mild mustard
¼ tsp curry powder
¼ tsp pepper
¼ tsp mild paprika
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How it's done

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Preparation

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Pommes Anna

Divide the potato slices into 8 portions and arrange (slightly overlapping) on a baking tray lined with baking paper. Brush the potatoes with butter, sprinkle with thyme and season with salt.

Beef fillet

Season the meat. Heat a little clarified butter in a frying pan. Brown the meat all over for approx. 7 mins., only turning when a crust has formed. Place the meat on the tray alongside the layered potatoes. Insert the meat thermometer into the thickest part. Place the herb sprigs on top of the meat.

To roast in the oven

Approx. 20 mins. in the centre of an oven preheated to 200°C (the core temperature of the meat should be 50°C). Remove the meat, cover and leave to rest for approx. 10 mins. Return the tray of potatoes to the oven for approx. 5 mins.

Café de Paris sauce

Heat a little clarified butter in the same pan. Add the leek, cover and cook for approx. 5 mins., season with salt, remove and keep warm. Sauté the onion and garlic in the same pan for approx. 5 mins. Add the herbs and continue to cook for approx. 4 mins. Add the butter and all the other ingredients up to and including the paprika, melt while stirring. Cut the fillet into slices, serve with the sauce, leek and potatoes.

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