Beef Fillet with Shrimp, Braised Onion and Potato Herb Purée
Beef fillet with shrimp, braised onion and potato herb purée is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g waxy potatoes
- Sal
- 2 beef fillet steaks (pre‑cooked, 150 g each)
- Pepper (freshly ground)
- 1 onion
- 3 baby carrots
- 3 baby zucchini
- 2 tbsp Vegetable oil
- 7 tbsp butter
- 1.5 tsp honey
- 250 ml beef stock
- 1 tsp coarse mustard
- 60 ml milk
- 1 tbsp freshly chopped herbs (e.g., parsley, thyme, rosemary, sage, chervil, mint)
- Nutmeg (freshly grated)
- 1 tbsp flour
- 120 ml heavy cream
- 1 pinch ground saffron
- 0.5 tsp fresh thyme
- Cayenne pepper
- 2 shrimp (pre‑cooked, peeled and deveined)
- thyme sprig for garnish
Instructions
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1.
Peel, wash, roughly cut the potatoes and boil in salted water for about 25 minutes until tender.
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2.
Wash the meat, pat dry, season with salt and pepper.
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3.
Preheat oven to 220 °C (428 °F).
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4.
Trim the onion and halve it lengthwise. Peel and halve or quarter the carrots lengthwise. Wash, trim and halve the zucchini lengthwise.
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5.
In a hot pan with oil sear the meat all sides, remove and set aside.
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6.
Melt 2 tbsp butter in the pan, add the onion, sauté briefly, add honey and caramelize. Deglaze with stock, stir in mustard, season, and simmer gently for about 15 minutes until thickened.
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7.
Blanch the vegetables in boiling salted water until al dente, drain well. Melt 2 tbsp butter in a pan and toss the vegetables. Season with salt and pepper.
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8.
Drain the potatoes, let them steam dry, then mash with a potato masher. Add 2 tbsp butter and milk, mix into a smooth purée, fold in herbs, season with salt, pepper and nutmeg.
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9.
For the béchamel melt 1 tbsp butter in a saucepan, whisk in flour and cook briefly. Gradually add cream while stirring to thicken, then stir in saffron and thyme. Season with salt and cayenne pepper.
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10.
Wash and dry the shrimp, place one on each steak. Drizzle with some béchamel and bake in the preheated oven for 5–10 minutes until golden brown.
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11.
Serve the purée on warmed plates, arrange the vegetables around it, place a gratinated steak and half an onion on top of the purée, drizzle with the onion‑mustard sauce, and garnish with thyme sprigs.
