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Recipe details
Potato-and-filet mignon roulade
A compact potato-and-egg roulade wrapped around seasoned filet mignon strips, baked until sliceable and fully cooked. A dinner idea with ingredients and cooking steps in one place.
≈ 168 kcal/100 g · ≈ 636 kcal/serving
48 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.
potato, peeled and coarsely grated180 g
filet mignon, cut into thin strips140 g
large egg50 g
neutral cooking oil8 g
salt0.8 g
black pepper0.2 g
Cookware and utensils
vegetable peeler
box grater
mixing bowl
10-inch nonstick skillet
baking sheet
parchment paper
tongs
Directions
01
Preheat the oven to 425°F.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
425°F/220°C
02
Squeeze excess moisture from the grated potato.
Products
potato, peeled and coarsely grated — 180 g
Action
squeeze
Time
2 min
Temperature
room temperature
03
Mix the potato, egg, salt, and pepper in a bowl.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g; salt — 0.8 g; black pepper — 0.2 g
Action
mix
Time
2 min
Temperature
room temperature
04
Heat half the oil in the skillet over medium heat.
Products
neutral cooking oil — 8 g
Action
heat
Time
2 min
Temperature
medium heat, about 175°C/350°F
05
Spread the potato mixture into a thin round in the skillet.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g
Action
spread
Time
2 min
Temperature
medium heat, about 175°C/350°F
06
Cook the potato round until its underside is lightly browned.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g
Action
cook
Time
6 min
Temperature
medium heat, about 175°C/350°F
07
Sear the filet mignon strips in the remaining oil.
Products
filet mignon, cut into thin strips — 140 g; neutral cooking oil — 8 g
Action
sear
Time
5 min
Temperature
high heat, about 200°C/400°F
08
Place the filet mignon across the potato round.
Products
filet mignon, cut into thin strips — 140 g
Action
place
Time
1 min
Temperature
warm
09
Roll the potato round around the filet mignon.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g; filet mignon, cut into thin strips — 140 g
Action
roll
Time
3 min
Temperature
warm
10
Transfer the roulade to a parchment-lined baking sheet.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g; filet mignon, cut into thin strips — 140 g
Action
transfer
Time
2 min
Temperature
warm
11
Bake the roulade until the center reaches 160°F.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g; filet mignon, cut into thin strips — 140 g
Action
bake
Time
10 min
Temperature
425°F/220°C; center at least 160°F/71°C
12
Rest the roulade for five minutes before slicing.
Products
potato, peeled and coarsely grated — 180 g; large egg — 50 g; filet mignon, cut into thin strips — 140 g
Action
rest
Time
5 min
Temperature
resting, warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
