Fillet of Beef CafÉ De Paris with Potato Gratin

Beef fillet “Café de Paris” with potato gratin & broccoli

Beat butter until soft. Mix capers, anchovy, rosemary, tarragon, thyme, oregano, mustard, cognac, curry, cayenne pepper, paprika, salt and pepper into the butter. Form into a roll, wrap in plastic wrap and chill thoroughly.

Roast fillets in clarified butter on both sides for about 4 minutes, then keep warm and rest.

To serve, knock butter out of foil, cut into slices and form on top of roasted meat slices. Serve with gratin and broccoli.

Potato gratin

Preheat oven to 180 degrees (fan 170 degrees, gas mark 1). Peel the potatoes, slice them finely and put them in a buttered baking dish. Season with a little salt, pepper and nutmeg. Pour vegetable soup and whipped cream, cook in the stove for 20 minutes.

Broccoli with pine nuts

Roast pine nuts in a frying pan. Clean broccoli, cut off roses, blanch in salted water, drain and sauté briefly in a frying pan with 1 tbsp butter. Season with salt and pepper. Stir in pine nuts.

Tip: Instead of clarified butter, you can also use butter in most cases.

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