Beef Fillet with Potato Rösti and Red Pepper Sauce

Ingredients

• 400 g waxy potatoes
• 300 g carrots
• 2 small onions
• 1 egg
• 2 tbsp flour
• Salt
• pepper (ground)
• 4 tbsp sunflower seeds
• 60 g clarified butter
• 640 g steak (4 steaks)
• 2 tbsp Vegetable oil
• 40 ml cognac
• 100 ml dry red wine
• 1 tbsp balsamic cream
• 100 ml veal stock
• 1 tbsp red peppercorns
• 1 tbsp butter

Instructions

1. 1.

   Peel and grate the potatoes, carrots, and onions. Mix in the egg, flour, and about 1 tsp salt. Roughly chop the sunflower seeds, lightly toast them in a dry pan until golden, then add to the potato mixture. Heat clarified butter in portions in a pan and slowly bake about eight rösti on medium heat. Keep finished rösti warm in an oven at 80°C.

2. 2.

   Wash, pat dry, season the fillet steaks with salt and pepper, sear briefly in hot oil on all sides until browned, then remove, wrap in foil, and cook in the oven at 100°C on both top and bottom heat for about 15-20 minutes (shorter or longer depending on thickness). Deglaze the pan with cognac, red wine, balsamic cream, and veal stock; add the peppercorns and reduce the sauce.

3. 3.

   Season with salt and pepper, finish with cold butter. Arrange the meat over the rösti and drizzle with sauce. Serve with salad if desired.