Beef fillet with potato purée... a very easy recipe — the most important thing is to use a tender fillet so it cooks quickly.

beef fillet

apple cider vinegar

black pepper

sliced onion

vegetable oil

fresh mushrooms

prepared beef stock

1 tbsp Worcestershire sauce

1 tsp flour

Potatoes:

potatoes

butter

milk

Marinate the fillet overnight with apple cider vinegar and black pepper.
Fry the fillet slices, remove them from the pan and set aside.
In the same pan, fry the onion in a little sunflower oil or any vegetable oil until the onion softens.
Add the sliced fresh mushrooms and sauté.
Return the meat to the pan and cover the ingredients with water or beef stock.
Add salt, seasoning, the flour and the Worcestershire sauce; stir, then let them simmer for a few minutes so the sauce thickens slightly.
Prepare the purée: boil the potatoes until cooked.
Mash them well and add a generous knob of butter (or adjust according to the amount of potatoes) and a little milk; mix thoroughly.
Serve the potato purée immediately with the beef fillet.

This beef fillet and potato purée recipe is from a friend and cook on our site Shu Tabkhin Today:

Click Rana's name to visit her page on our site and enjoy all her recipes

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Beef Fillet with Potato Purée

Prep checklist