Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Potato-and-egg roulade with filet mignon and Parmesan
A savory roulade of thin roasted potato and egg layers wrapped around sliced filet mignon and Parmesan. A dinner idea with ingredients and cooking steps in one place.
≈ 161 kcal/100 g · ≈ 616 kcal/serving
55 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato180 g
filet mignon70 g
finely grated Parmesan20 g
large eggs2 pcs
cooking oil10 ml
salt2 g
black pepper0.5 g
Cookware and utensils
rimmed baking sheet
parchment paper
chef's knife
cutting board
mixing bowl
whisk
instant-read thermometer
Directions
01
Heat the oven to 220°C/425°F and line the baking sheet with parchment.
Products
No products at this step
Action
Preheat and line
Time
5 min
Temperature
220°C/425°F
02
Slice the potato into very thin rounds and arrange them in an overlapping rectangle on the sheet.
Products
potato — 180 g
Action
Slice and arrange
Time
8 min
Temperature
Room temperature
03
Brush the potato with half the oil and season it with half the salt and pepper.
Products
cooking oil — 10 ml; salt — 2 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
04
Roast the potato until flexible and lightly browned.
Products
potato — 180 g
Action
Roast
Time
18 min
Temperature
220°C/425°F
05
Slice the filet mignon into thin strips and place them over the roasted potato.
Products
filet mignon — 70 g
Action
Slice and place
Time
4 min
Temperature
Warm
06
Whisk the eggs with the remaining salt and pepper and pour them over the potato and steak.
Products
large eggs — 2 pcs; salt — 2 g; black pepper — 0.5 g
Action
Whisk and pour
Time
3 min
Temperature
Room temperature
07
Sprinkle the Parmesan over the egg layer.
Products
finely grated Parmesan — 20 g
Action
Sprinkle
Time
1 min
Temperature
Room temperature
08
Bake until the egg is fully set and the steak reaches 63°C/145°F internally.
Products
large eggs — 2 pcs; filet mignon — 70 g; finely grated Parmesan — 20 g
Action
Bake
Time
10 min
Temperature
220°C/425°F; 63°C/145°F internal temperature
09
Roll the hot potato-and-egg sheet around the filling and rest it for 2 minutes before slicing.
Products
potato — 180 g; large eggs — 2 pcs; filet mignon — 70 g; finely grated Parmesan — 20 g
Action
Roll and rest
Time
4 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
