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Beef fillet, pommes Anna, parsnip puree and sauce forestiere

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • For the beef fillet

  • 2 (180g) beef fillets

  • Salt and black pepper

  • Oil, for frying

  • 2 whole pearl onions

  • Butter, for frying

  • For the parsnip puree

  • 3 parsnips, peeled

  • 1/2 onion, finely diced

  • 50ml water, if required

  • For the pommes Anna

  • 500g waxy potatoes

  • 100g butter

  • Salt and freshly ground black pepper

  • For the sauce forestiere

  • 1 onion, peeled and chopped

  • 50g mushrooms, sliced

  • 50g bacon, thinly sliced

  • 100ml jus


Step 1

Season the fillet well with salt and pepper.

Step 2

Heat the oil in a pan and sear the fillets on both sides to the required doneness.

Step 3

Boil 2 whole pearl onions till soft, peel and slice in half and sear in a pan with butter.

Step 4

Spread the parsnip puree on each plate and place the fillet, pearl onions and a slice of the pommes Anna. Pour the sauce gently over and serve.

For the parsnip puree:

Step 1

In a pan, boil the parsnip and onion until soft.

Step 2

For the pommes Anna:

Step 1

Preheat the oven to 200C/Gas 6. Peel and slice the potatoes on a mandolin. Rinse under cold water and pat dry.

Step 2

Arrange the potato slices in a shallow ovenproof dish in overlapping circles, brushing butter and seasoning over each layer. Cover with a lid and bake for 45 minutes or up to an hour.

For the sauce forestiere:

Step 1

Saute the bacon in a hot pan until it begins to release its fat. Add the onion mushrooms and saute in the bacon fat.

Step 2

Add the jus and reduce till you get the desired consistency.


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