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  • Tournedos with mini patty pans

Recept time 60 min.
Recept time 4
Recept time Oven
Recept time Frying pan


  • 200 g EAT ME mini patty pans
  • 2 punnets EAT ME edible flowers
  • 300 g potatoes
  • 1 truffle potato
  • 1 punnet Shiso purple cress
  • 4 tournedos
  • 75 g hazelnuts
  • 75 g pistachio nuts
  • 75 g pecans
  • 200 ml milk
  • 125 g + knob of butter
  • 400 ml red wine
  • olive oil
  • salt & pepper

Let's get to work

  1. Preheat oven to 210 °C.
  2. Peel the potatoes, cook until tender and mash them. Add 75 g of butter and the milk to the mash. Season to taste with salt and pepper.
  3. Place the mini patty pans on a baking tray, sprinkle with olive oil and salt and pepper. Grill in the oven for about 12 minutes.
  4. Coarsely chop the nuts and roast in the oven for about 8 minutes.
  5. Cut the truffle potato into thin slices and fry them in a deep fryer.
  6. Heat butter in a pan and sear the tournedos on both sides. Turn the heat down and let them cook for 2 minutes on each side.
  7. Remove the tournedos from the pan and let them rest in aluminium foil.
  8. Deglaze the pan with red wine and simmer for 4 minutes. Add 50 grams of butter, season with salt and pepper and lower the heat.
  9. Cut the patty pans in half, place the mashed potatoes on the plates and place the patty pans on top. Slice the tournedos and equally divide on top of the mashed potatoes. Sprinkle the nuts on the tournedos. Pour the red wine sauce over the meat.
  10. Decorate the plates with Shiso purple cress, edible flowers and the truffle potato.

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Kokosnoot bowl
Coconut bowl
Zeebaars-passiefruit ceviche
Sea bass and passion fruit ceviche
Zeebaars-passiefruit ceviche
Sea bass and passion fruit ceviche
Pruimen salade
Plum salad

Read more about the used products

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