to homepage to main navigation to main content to contact form to search form
Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
information@balv.ch

Beef fillet with mashed sweet potatoes

For 4 persons:
800g of beef fillet in one piece
1 sprig of thyme
1 clove of garlic
Olive oil for cooking
Sea salt
Pepper from the mill

Pepper sauce:
50 g marinated green pepper
2 shallots
100 g brandy
300 g beef broth
200 g of cream
10 g sea salt
Olive oil for cooking

Rub the fillet on all sides with salt and pepper. Fry them well in a pan on all sides, add the thyme sprig and the garlic clove and cook in the oven until the core temperature is 52°C. For the pepper sauce, peel the shallots and chop finely. Drain the peppercorns. Now put the dry peppercorns in a hot pot, add the shallots and deglaze with brandy. Reduce the liquid until it is almost gone and fill up with bouillon. Let this broth simmer for about 20 minutes. Then pass the broth and reduce the liquid by 2/3. Add the cream and again reduce by half. If necessary, bind the sauce a little with corn starch and add salt. Then pour the pepper and shallots mixture back into the sauce. To serve, cut a nice piece of filet, season with sea salt and place on the fine pepper sauce.


Sweet mashed potatoes:
1.5 Kg sweet potatoes
150 g butter
150 ml milk
150 ml full cream
100 g grated Parmesan cheese
Ground nutmeg
sea salt
Pepper from the mill

Peel and dice the sweet potatoes. Then cook the potatoes in boiling salted water until soft. Pour the now soft potatoes into a sieve and leave to evaporate briefly. In the meantime, bring butter, milk and cream to the boil once in the pot and then add the cooked potato pieces. Use a potato masher to turn the potatoes into a fine puree. Finally season the puree with parmesan, salt and nutmeg.

>> Recommandations with red meat