Beef Fillet with Potato Purée

Ingredients

• 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
• This beef fillet and potato purée recipe is from a friend and cook on our site Shu Tabkhin Today:
• Rana Jarkis
• Click Rana's name to visit her page on our site and enjoy all her recipes
• For more of Rana's delicious recipes see Chicken with Potatoes in the Oven
• For more of Rana's tasty recipes see Grape Leaves and Zucchini with Lemon
• To make Beef shawarma with tartar (using fillet) — click the link

Method

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