Beef Fillet with Creamy Potatoes

Ingredients

• •2 onions
• •2 carrots
• •1 celeriac
• •1 leek
• •1.2 kg potatoes
• •1 bunch dill
• •1 tbsp margarine
• •2 stock cubes
• •1 bay leaf
• •1.3 kg beef fillet
• •500 g cream
• •Grated lemon zest

Preparation

1. 1

   Chop the onions without peeling. Wash and trim the carrot, celeriac and leek and dice small. Melt the margarine in a pot. Sauté the onions in the fat. Add the vegetables and keep sautéing. Add 2.5 liters water. Add the stock cubes. Season with salt and pepper and add the bay leaf. Add the sliced fillet to the pot and cook over low heat about 2 hours.

2. 2

   Meanwhile wash and peel the potatoes and cut into eighths. Wash, trim and finely chop the dill. Whip 100 g cream and season with lemon zest, salt and pepper.

3. 3

   Boil the potatoes. Mix the rest of the cream with the dill and the drained potatoes. Season with salt and pepper. Lift the meat out and place on serving plates. Serve with the creamy potatoes.