Beef Medallions with Calvados Sauce and Brussels Sprouts Mash

1. rinse potatoes and make with peel in salted water 2o min. Clean Brussels sprouts and score the stem crosswise. Make Brussels sprouts in salted water 1o-12 min, drain, rinse and drain well. Cut Brussels sprouts in half or quarters according to size.

Pour potatoes into a sieve, steam briefly and peel while still warm. Mash potatoes in a saucepan with butter, add Brussels sprouts and heat over medium heat. Season the mashed potatoes with salt, pepper and nutmeg and keep warm.

Season medallions with salt and pepper. Heat oil in a frying pan, brown meat in it at high temperature for 1 minute on each side, roast at medium heat for another 4-5 min. Last but not least, add the butter, let it melt and ladle it over the meat. Remove meat from frying pan and keep warm in aluminum foil.

4. caramelize sugar in a saucepan until light brown, extinguish with calvados and stock and boil to 8o ml. Gradually mix in the frozen butter with a whisk until the sauce is creamy.

Attention: the sauce must not make!

While the stock is boiling down, remove the skin from the apples and cut each into 8 wedges, removing the core. Mix the apple slices with the juice of one lemon. Melt butter in a frying pan. Roast the apple slices in it for 1-2 min, sprinkle with sugar and caramelize lightly.

6. arrange Brussels sprouts mash on hot plates. Medallions and apple slices

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