for 4 person

Roasted vegetables

600 g	parsley root, cut into sticks
400 g	waxy potatoes, in stems
1 ½ tbsp	olive oil
¾ tsp	salt
a little	pepper

Nut crumb

40 g	ground hazelnuts, roasted
20 g	hazelnuts, roasted, finely chopped
1	organic lemon, use grated zest
1 pinch	salt

Parsley sauce

1 tbsp	olive oil
1	onion, chopped
1	garlic clove, squeezed
1 dl	single cream for sauces
1 dl	beef bouillon
2 bunch	flat-leaf parsley
	salt and pepper to taste

Beef fillet

1 tbsp	olive oil
4	beef fillet medallions (each approx. 150 g)
¼ tsp	salt
a little	pepper

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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