Fillet with Potato-pumpkin Mash on Porcini Hollandaise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 946 cal. | (45 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 50.4 μg | (112 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,620 mg | (66 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 500 grams Pumpkin
- 20 grams butter
- 100 milliliters milk
- salt
- Nutmeg
- 600 grams Porcini mushroom
- 4 scallions
- 4 Tbsps vegetable oil
- salt
- freshly ground pepper
- 4 filets mignon (200 g)
- 4 slices Bacon
- 4 egg yolks
- 75 milliliters white wine
- sugar
- 40 grams cold butter
- 1 tsp vegetable oil
Preparation steps
Rinse and peel the potatoes and boil in salted water for about 10 minutes. Coarsely chop the pumpkin and add to the potatoes. Cook for another 10 minutes until cooked through and drain. Add the butter and milk to the potatoes and pumpkin and mash together. Add a little milk if needed and season with salt and nutmeg. Keep warm.
Rinse and slice the porcini mushrooms. Set some slices aside for later. Finely chop the remaining mushrooms. Rinse the scallions and cut into thin rings.
Heat 2 tablespoons of oil in a pan. Add the chopped mushrooms with scallions and saute until the liquid has completely evaporated. Season with salt and pepper.
Pound the fillets to flatten slightly and wrap each with a slice of bacon. Heat the remaining oil in a pan and brown the fillets briefly on both sides. Place in preheated oven at 100°C (approximately 200°F) to keep warm.
Whisk the egg yolk with white wine, salt, pepper and a pinch of sugar. Place over a hot water bath and whisk until thickened and smooth. Gradually whisk in the diced butter, one piece at a time, until melted. Stir in the mushroom mixture and season if needed. Saute the remaining mushroom slices in 1 teaspoon of oil, browning on both sides. Season with salt and pepper.
Spoon the sauce onto four plates. Place the potato-pumpkin mash and a steak on the sauce and garnish with sauteed mushroom slices.
