Beef Fillet

Ingredients

• 1 Sweet Potato
• 2 carrots
• 1 onion
• 1 EL oil
• 200 ml vegetable broth
• 2 beef fillets (≈200 g each)
• Salt
• 2 EL olive oil
• 0.25 head cauliflower
• 40 g Butter
• 3 EL panko breadcrumbs
• 4 licorice candies
• 200 ml dark roasting stock
• 100 ml red port wine
• pepper (ground)
• 2 EL sweet-sour chili sauce
• freshly grated nutmeg

Instructions

1. 1.

   Peel the sweet potato. Peel and trim the carrots, peel the onion, then cut all vegetables into fine cubes. Heat oil in a pot. Sauté sweet potato, carrots, and onion, deglaze with broth, cover, and simmer for about 20 minutes.

2. 2.

   Preheat oven to 120 °C. Season beef fillets with salt. Heat olive oil in an oven‑proof pan and sear the meat on both sides over high heat. Roast in the oven for about 12 minutes until a core temperature of 56 °C is reached.

3. 3.

   Clean, wash, and grate cauliflower finely. In a pan melt 3 EL butter and sauté cauliflower for ~2 minutes. Add panko, toast lightly, season with salt.

4. 4.

   Crush licorice candies in a mortar. Warm them with stock, port wine, and remaining butter in a small pot until creamy. Season with salt and pepper to taste.

5. 5.

   Stir chili sauce into sweet potato mixture, blend with a stick blender until smooth, then season with nutmeg, salt, and pepper. Remove beef from oven, let rest briefly, slice, and season. Plate sliced fillet over sweet potato mash, sprinkle cauliflower crumble on top, drizzle licorice jus.