Beef Fillet From the Roast with Pumpkin Chutney, Chanterelles and Baked Potato From the Fire

For the pumpkin chutney, cut all ingredients into uniform cubes and marinate with the spices for 12 hours.

Then bring to a boil in a saucepan. Simmer for ten minutes and set aside. Stand for at least 2 hours with the lid closed. Place the potatoes, each on a piece of aluminum foil, season with salt and cumin and wrap. Put them in the oven at 200 degrees for at least 2.5 hours.

Season the beef fillet with salt and sear on both sides.

Remove from heat and rest for 3 minutes. Now finish roasting.

In the meantime, heat a coated frying pan and melt the butter in it. Roast the chanterelles in it and season with salt and pepper.

Season the sour cream with salt and freshly ground pepper and pour over the sliced potatoes. Arrange everything pleasingly on hot plates and garnish with rosemary.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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