Mignon with creamed veg and onions 

Mignon with creamed veg and onions
632 kcal

(0)

Difficulty:easy
Preparation:25 min
Ready in:55 min
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1 serving contains (Percentage of daily recommendation)
Calories632 kcal(32%)
Protein43 g(86%)
Fat41 g(51%)
Carbohydrates28 g(11%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the celeriac puree
2 ⅔ cupsCeleriac peeled and diced
1 ⅓ cupsfloury potatoes peeled and diced
½ cupshot cream at least 30% fat
2 tablespoonsfresh Basil chopped
2 tablespoonsbutter
Nutmeg
Plus
4fillet Steak approx. 160 g each
4 tablespoonsolive oil
2onions cut into strips
1 dashdry Red wine
3 tablespoonsbalsamic vinegar

Directions

1 To make the puree cook the celeriac and the potatoes in boiling, salted water for about 20 minutes.
2 Heat the oven to 100°C (80°C in a fan oven), 200°F, gas 1.
3 Season the meat with salt and ground black pepper and fry in 2 tbsp hot oil on both sides. Place on an oven rack (with a tray underneath to collect the fat) and roast gently for 6-10 minutes.
4 Fry the onions in the meat juices with the remaining oil until golden brown. Deglaze with the red wine, add a little water and season with the vinegar, salt, and ground black pepper.
5 Drain the vegetables and leave to cool a little. Add the cream, basil and the butter and mash into a smooth puree. Season with salt and nutmeg. Arrange on plates with the steaks and the onions.
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