Ingredients for 6 people:
- 1.2 kg (3 pound) beef in the fillet
- 2 tablespoons mustard
- 1 teaspoon pepper
- 100 g (3 Tbsp) butter + 2 Tbsp olive oil
- 2 kg ( 4 1/2 pounds) potatoes mashed
- 100 g (1/3 cup) heavy cream
- 100 g (1/3 cup) fresh ginger
Peel the potatoes, cut them into pieces and cook about 20 minutes in boiling salted water. Peel the ginger, cut into thin strips and cook over low heat in a small pan with 50 g (1 Tbsp) butter and 2 tablespoons olive oil until slightly golden.
Turn the oven thermostat to 240 °C (450°F). Put the beef in a dish, brush the mustard on top of your beef, salt and pepper and cook for 20 to 25 minutes.
Reduce mashed potatoes by adding 100 g (3 Tbsp) butter into pieces and the cream, then add the ginger juice.Verify the seasoning and keep warm.
Remove the meat from oven and let stand, covered with foil, for 5 minutes before carving.
Serve with mashed potatoes, add ginger gravy and serve the sauce separately.