Beiried with Carrots, Peas and Spiral Potatoes

For the Beiried with carrots, peas and spiral potatoes, clean the carrots, roast them with the garlic in clarified butter and add some soup. Finally, add the peas and let them simmer, season with salt.

In the meantime, fry the beef in hot clarified butter for 2 minutes on each side. Remove from the pan and let rest in the foil.

Deglaze the pan with brandy, add soup, pepper and cream and let it reduce. Season with salt and pepper, add the juices from the roast and the Beiried to warm it up.

For the spiral potatoes, cut the potatoes into spirals with a spiral cutter about 1 hour beforehand. Season with salt, garlic and paprika, add some olive oil.

Bake in the oven at 170 degrees until crispy. Then arrange the Beiried with the vegetables, the potatoes and drape some pepper cream sauce over it.

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