But there is hope because Athi the Chef has shared his Beef fillet, potato and carrot fondant served with pea purée and peppercorn sauce that you can make easily at home.
Potato and carrot fondant recipe:
2 potatoes
2 carrots
600ml veg/beef stock
200g butter
Salt and pepper to taste
Method:
In a pan add 300ml of the stock, 100g of butter and put your prepared potato cut in round equal sizes to ensure they all cook evenly same. Let this cook until the potatoes are cooked through and the stock has reduced for about 25 minutes. Once all the stock has reduced you should be left with butter which will help give the potato a nice shiny golden colour, season with salt and pepper. In a separate pan do the same with the carrots.
Pea purée:
100g onion
250g peas
150ml cream
100ml milk
40ml oil
Salt and pepper to taste
Method:
Sauté onions in a saucepan with the oil, once translucent add the peas together with the cream and milk then you season to taste. Cook for further 15 minutes until the peas are well cooked ready to blend and purée. Remove from the pan and blend until a smooth purée.
Peppercorn sauce:
250ml béchamel sauce
80g onion
10g black peppercorn
5g thyme
30ml oil
Salt to taste
Method:
Sauté the onion, peppercorn, thyme until the onion is translucent. Add the bechamel sauce and mix well. When the sauce is combined remove it from the stove and blend to make a smooth sauce.
Beef fillet:
250g Rolled fillet
40ml Olive oil
20g butter
Salt and pepper to taste
Method:
Pan sear the fillet in olive and butter on all sides while seasoning with salt and pepper. Cook for a further 10 minutes then remove and let it rest on a rack for about 4 minutes. Cut in preferred size and serve. See serving suggestion on the image.
