Beef fillets with bell peppers and grand chef potato puree


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 15 min

4 beef fillets (also called Châteaubriands: pieces of tenderloin beef, 4cm thick)
200g each
10g black peppercorns
150ml parve liquid soja cream
20g margarine
50ml olive oil

Grand Chef Puree:
600g potatoes,
450g margarine,
100ml coconut milk,
Coarse salt,
Salt and freshly ground pepper.


STEP 1 :
Peel the potatoes, cut into cubes 3cm apart and cook in a large volume of cold start water, and let cook for 10 to 15 minutes after boiling.
The potatoes are ready when there is no resistance when poked with a knife.
Crush the potatoes with the potato masher, add margarine little by little by mixing well, add the cold parve soja milk, salt, pepper and keep warm.

STEP 2 :
Coat the beef pieces with olive oil on both sides.
Using a mortar, crush the peppercorns. If you do not have a mortar, place the pepper between 2 sheets of paper and crush with a rolling pin.
Pass the beef pieces through the pepper.
Heat a frying pan with margarine. When the margarinefoams, place the beef fillets, cook them for 2 to 4 minutes on each side depending on the desired cooking degree, and set aside on a wire rack.
Pour the soja cream into the pan, scrape the cooking juices and reduce to a smooth, creamy sauce.
Serve beef fillets drizzled with sauce and with a side of Grand Chef puree.