Filet Roast with Sides

Ingredients

• 1 kg beef fillet
• 2 tbsp clarified butter
• Salt
• ground pepper
• 200 ml beef stock
• 500 g leeks (only the white and light green parts, cut into large pieces)
• 1 mango (thinly sliced)
• 200 g heavy cream
• 5 tbsp cognac
• 1 tbsp pickled green peppercorns
• 2 tbsp butter
• 800 g potatoes
• 50 g butter
• 2 egg yolks
• nutmeg

Instructions

1. 1.

   Trim the fillet, season with pepper and sear it in clarified butter on all sides, salt, then bake in a preheated oven at 220°C for about 20 minutes. Reduce the temperature to 180°C, add stock, and cook for another 20 minutes.

2. 2.

   Remove the meat, wrap it in foil, and keep warm.

3. 3.

   Cook the potatoes, press them while hot with a potato masher, mix in butter and egg yolks, season with nutmeg, salt, and pepper, then spray onto a greased baking sheet using a squeeze bottle with a star tip. Bake at 220°C for about 10 minutes until crisp.

4. 4.

   Transfer the roast stock to a pot, add cream and cognac, reduce by half, stir in peppercorns, and season with salt.

5. 5.

   Sauté leeks in butter, season with salt and pepper, then fold in mango slices.

6. 6.

   Slice the fillet and serve it with the sauce, potato wedges, and leek vegetables.