Preparation time: 40 minutes
Cooking time approx: 30 min
Difficulty: Easy
Ingredients:
250 g floury potatoes
salt
2 beef steaks ready for cooking, each 150 g
pepper, ground pepper
1 onion
3 baby carrots
3 baby zucchini
2 tablespoons vegetable oil
For the onions:
7 tablespoons butter
1 1/2 tsp honey
250 ml beef stock
1 teaspoon coarse-grained mustard
For the puree:
ca 60 ml milk
1 tablespoon chopped fresh herbs, such as parsley, thyme, rosemary, sage, chervil, mint, nutmeg, freshly grated
For the bechamel:
1 tbsp flour
120 ml cream
1 pinch ground saffron
1/2 teaspoon chopped fresh thyme cayenne pepper
Also: 2 shrimps, ready peeled, deveined and thyme sprigs, to garnish
Instructions:
Fillet steak with shrimp and herb puree Schmorzwiebel
Peel the potatoes for the mashed potatoes, washed, roughly divide and cook in boiling salted water about 25 minutes.
Wash the meat, pat dry, salt and pepper. Preheat the oven to 220 ° C top and bottom heat.
The onion peel and cut in half lengthways. The Peel carrots and cut into quarters lengthwise and cut in half also. The zucchini, wash and cut in half lengthwise. In a hot frying pan with oil the meat around sharply, remove and set aside.
2 tablespoons butter in a pan, melt, then add the onion, sauté briefly, add the honey and let caramelize. Deglaze with the stock and stir in the mustard. Add salt and pepper, and cook over medium heat about 15 minutes quietly and let boil down smooth. Blanch the vegetables al dente in boiling salted water, drain and drain well. In a skillet, melt 2 tablespoons butter and swirl the vegetables. Salt and pepper. The Drain the potatoes, let steam out and mash with a potato masher. Process with 2 tablespoons butter and milk to a smooth puree, stir in the herbs and season to taste with salt, pepper and nutmeg. For the béchamel sauce 1 tablespoon butter in a saucepan, stir in the flour and melted easily fry. Pour in the cream, let thicken while stirring and add the saffron and stir in thyme. Season with salt and cayenne pepper. Wash the shrimp, pat dry and place one shrimp on a steak. Drizzle with a little béchamel and bake in preheated oven 5-10 minutes until golden brown gratin. The puree on preheated plates serve to distribute the vegetables around it and place each one steak au gratin and a half onion on the puree. With the onion-mustard sauce around it and sprinkle Serve garnished with sprigs of thyme.
Source: http://www.maredo-handel.com/zubereitungstipps/steaks/rezepte/rinderfiletsteak_mit_garnele/