MEININGER cookbook: London

Beef fillet with smoked fondant potatoes, red wine sauce and mini Yorkshire puddings

For 4 persons



4 large waxy potatoes
Vegetable stock 1 l
Butter 500 g
Bay leaves 8
Allspice 12 berries
Salt 4 tsp
Eggs 3
Mill 500 ml
Flour 150 g
Beef fillets 4x 250 g
Oil 2 tbsp
Tomato puree 2 tbsp
Honey 2 tsp
Thyme 2 tsp
Red wine 1 l
Beef stock 1 l
Sea salt, pepper



Cut the potatoes into 4 cm thick slices. Fry the underside in butter until golden brown. Add the bay leaves, garlic, salt, allspice and vegetable stock. Leave to cook on a medium heat for 15–20 minutes. Switch the hob off and leave the potatoes to steep for a further ten minutes. Remove the potatoes very carefully (they have a tendency to break easily).

Half-fill each space on a muffin tray with oil, and place in the oven for approx. 10 minutes at 200 °C. Mix the eggs, milk and flour. Add a pinch of salt. Remove the baking tray from the oven and quickly add the mixture to the hot oil. Return to the oven for a further 35 minutes at 180 °C.

Oil the beef and fry in a hot pan. Fry on each side for two minutes, then leave in the oven at 180 °C for four minutes to finish. Season with salt and pepper to taste.

Roast the tomato puree in the meat pan, then deglaze with red wine and reduce to around half the volume. Add the thyme, honey and beef stock to the pan and heat to a thick sauce. Season with salt and pepper to taste.

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