1 cup of butter (200g)
1/2 cup of chopped parsley
1/4 cup of chopped thyme
1/4 cup of paprika
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 beef fillets (about 1.3 kg each)
Puree
1/2 cup of olive oil
1/2 cup of grated Parmesan cheese
1/2 cup of milk
1/3 cup of water
1/4 cup of butter
2 tablespoons of lemon juice
3 teaspoons of salt
1.2 kg of potato
1 kg of carrot
5 cloves of garlic, minced
3 onions, sliced
Accessory
A 30x40cm baking sheet
1 cup of butter (200g)
1/2 cup of chopped parsley
1/4 cup of chopped thyme
1/4 cup of paprika
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 beef fillets (about 1.3 kg each)
Puree
1/2 cup of olive oil
1/2 cup of grated Parmesan cheese
1/2 cup of milk
1/3 cup of water
1/4 cup of butter
2 tablespoons of lemon juice
3 teaspoons of salt
1.2 kg of potato
1 kg of carrot
5 cloves of garlic, minced
3 onions, sliced
Accessory
A 30x40cm baking sheet
Preheat the oven to a high temperature
Place the beef fillets in the baking sheet and brush with one-quarter cup of butter
On the side, mix together the thyme, parsley, paprika, salt, and black pepper
Sprinkle the mixture over the beef fillets
Spread the remaining butter on the baking sheet
Bake for 30 minutes
Make the puree
Boil the carrot in water
Peel and process it in a blender
Do the same with the potato
Sauté the onion and garlic in olive oil
Remove from heat and add two tablespoons of salt
Blend in a processor and mix with the potato
Melt the Parmesan cheese to obtain a caramel
Add water, lemon juice, and stir until dissolved
Add the carrot, milk, butter, and remaining salt, mix, and let it simmer
Cut the beef into slices and serve with the puree and sauce formed in the baking sheet.
