Paillard of Beef with Carrot and Potato Rösti with Carrot Sauce

Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.

Beef Main Course Steak Rösti

Estimated Nutrition

Calories

1145.6

kcal / serving

1145.6 kcal total

Carbs

44.2g

per serving

44.2 g total

Fat

88.4g

per serving

88.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

Dairy

Butter

100

Double Cream

Liquids

tbsp

White Wine

100

Chicken Stock

Meat

140

Fillet Steak

flattened

NutsSeeds

clove

Garlic

crushed

Sea Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the rösti

Olive Oil

for the beef

Vegetables

piece

Carrot

finely chopped

0.5

piece

Shallot

finely chopped

piece

Carrot

grated

piece

Potato

grated

tbsp

Horseradish

freshly grated

Method

Preheat the oven to 225°C.

Cook the chopped carrot, butter, and shallots gently in a saucepan for five minutes.

Add the wine, garlic, and stock, then simmer for five minutes.

Stir in the cream and boil for two minutes until the sauce thickens.

Mix grated carrot, potato, flour, and horseradish in a bowl and season with salt and pepper.

Heat oil in an ovenproof pan, press in the rösti mixture, cook for five minutes, then bake for five minutes.

Heat oil in a pan and fry the seasoned steak for one minute per side.

Strain the sauce, plate it around the rösti, and top with the steak.