Fillet with Potato-pumpkin Mash on Porcini Hollandaise

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Fillet with Potato-pumpkin Mash on Porcini Hollandaise
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Difficulty:
for pros
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
800 grams starchy potatoes
500 grams Pumpkin
20 grams butter
100 milliliters milk
salt
Nutmeg
600 grams Porcini mushroom
4 scallions
4 tablespoons 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 teaspoon vegetable oil
How healthy are the main ingredients?
potatoPorcini mushroomPumpkinsaltNutmegsugar

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Spoon the sauce onto four plates. Place the potato-pumpkin mash and a steak on the sauce and garnish with sauteed mushroom slices.