Ingredients
Hint:
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
Roasted vegetables
Nut crumb
Parsley sauce
Beef fillet
How it's done
Roasted vegetables
Spread the parsley root and potatoes on a baking tray lined with baking paper, drizzle with oil, mix, season.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200 °C.
Nut crumb
Mix the nuts and lemon zest in a shallow dish, season with salt.
Parsley sauce
Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Pour in the single cream and stock, simmer for approx. 4 mins. Add the parsley, puree, season.
Beef fillet
Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Toss the medallions in the nut crumb, press firmly on the crumb coating. Reheat the sauce, plate up with the meat, potatoes and vegetables.
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