Beef Fillet with Vegetables

Ingredients

• 1 bundle mixed herbs
• 1 small Shallot
• 1 tsp Olive oil
• 1 tbsp heavy cream
• 100 g cream cheese
• garlic salt
• white pepper
• 600 g beef fillet (center cut)
• Salt
• Pepper
• cooking twine (for tying)
• 2 tbsp clarified butter
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Shallot
• 1 Garlic clove
• 100 g chanterelles
• 2 medium artichokes
• Lemon juice
• 3 tbsp olive oil
• Salt
• Pepper
• Cayenne pepper

Instructions

1. 1.

   Wash the herbs, shake dry and finely chop. Peel and finely chop the shallot. Blend herbs and shallots with oil, cream, and cream cheese. Season with garlic salt and white pepper. Chill.

2. 2.

   Preheat oven to 150 °C (Oven/under‑oven). Pat beef fillet dry, season with salt and pepper, tie with cooking twine. Quickly brown all sides in hot clarified butter, then wrap in foil and bake for an additional 15–20 minutes depending on thickness.

3. 3.

   Wash, clean, and dice the bell peppers. Peel and finely chop the shallot and garlic. Clean chanterelles and slice into strips. Clean artichokes so that the bottoms are exposed, and immediately brush with lemon juice.

4. 4.

   Sauté garlic and shallots in hot oil. Add peppers and mushrooms, cook briefly, then add artichoke bottoms and continue cooking. Season with salt, pepper, and cayenne pepper.

5. 5.

   Remove meat from oven, untie twine, slice into rounds. Arrange on warmed plates, place sautéed vegetables beside and atop the meat. Using a damp teaspoon, scoop dollops of herb cream cheese onto each slice of meat. Serve with potato gratin.