Beef fillet in mustard and pepper with Haselback potatoes
8 servings
50 minutes
Beef fillet in mustard and pepper with Hasselback potatoes is an exquisite dish inspired by the rich tradition of Chinese cuisine. Tender meat soaked in a fragrant mustard-soy mixture gains a rich flavor and the spicy sharpness of black pepper. The crispy-skinned Hasselback potatoes with creamy butter complement the composition, creating a harmonious balance of textures and aromas. The dish is prepared with a wine sauce that combines notes of garlic, celery, and bay leaf, giving the meat depth and refinement. It is suitable for both festive dinners and cozy family gatherings, leaving a long-lasting pleasant aftertaste and a desire to savor each bite again.
1
Mix mustard, soy sauce, flour, 2 tablespoons of oil, 2 teaspoons of cumin, 2 crushed garlic cloves, and 1 tablespoon of black pepper. Coat the meat with the mustard mixture and refrigerate for 1 hour.
- Dijon mustard: 90 g
- Light soy sauce: 2 tablespoons
- Wheat flour: 2 tablespoons
- Olive oil: 3 tablespoons
- Caraway leaves: 3 tablespoons
- Garlic: 4 cloves
- Beef fillet: 2.5 kg
- Potato: 6 pieces
2
Boil the potatoes in their skins for 10-12 minutes or until cooked. Starting from one end, make cuts, slicing no more than two-thirds of the total volume; continue to the end. It should resemble sliced potatoes but not cut all the way through. Brush with butter and sprinkle with spices.
- Potato: 6 pieces
- Butter: 40 g
3
Heat the remaining olive oil in a pan, add chopped onion, carrot, celery, and remaining garlic, and sauté for 5 minutes. Pour in the wine and simmer for another 5 minutes, then add the broth, bay leaves, and remaining cumin. Mix cornmeal with 1 tablespoon of water and pour it into the pan. Simmer on low heat for 20 minutes.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 4 cloves
- Dry red wine: 250 ml
- Beef stock: 500 ml
- Bay leaf: 2 pieces
- Caraway leaves: 3 tablespoons
- Cornmeal: 2 teaspoons
4
Preheat the grill and place the meat in the center with potatoes around it. Cover and cook for 40 minutes. Remove the meat and let it rest for 10 minutes, covered with foil.
- Beef fillet: 2.5 kg
- Potato: 6 pieces
5
Serve with potatoes and sauce.
- Potato: 6 pieces
