Φιλέτο Μοσχάρι με πατάτες

INGREDIENTS (for 2 people):

PREPARATION:

1
Take the beef fillets out of the fridge so they can reach room temperature.
2
Boil the potatoes for 30-40 minutes, depending on the potatoes.
3
Once boiled, remove the potatoes, drain them in a colander, and leave them aside for a few minutes.
4
Cut the potatoes in half and add a little salt-pepper and powdered parmesan cheese.
5
Put them in a baking tray in the oven for 4-5 minutes at 200-220 C until they gratinate and the cheese gets a nice color.
6
Boil the carrots for 6-7 minutes.
7
Remove the carrots, cut them in half, and marinate them with a little salt, pepper, and olive oil.
8
Use a non-stick pan, heat it over high heat, and place the beef fillets briefly on each side until a crust forms.
9
When they reach the final stage of cooking, lower the heat.
10
Add rosemary, fresh thyme, 1-2 garlic cloves, and 1-2 tbsp of 82% butter.
11
Using a spoon, baste the fillet with the butter.
12
Remove the fillet when it reaches the desired doneness.
13
Make the sauce in the same pan where the beef fillets were cooked, where their glaze remains.
14
Pour in a glass of red wine. Once it evaporates, add a little stock (vegetable or meat) and let the sauce reduce and glaze (reduction).