Chicken fillet with butter steamed beet and blue skim sauce is very harmonious in the mouth, with the sweetness of the beet and the sharpness of the cheese in the sauce. It is also easy to serve to guests, since both the beet and the sauce can be prepared in advance and the potatoes almost make themselves felt, once they have arrived in the oven.
Potatoes:
Pour a little neutral oil into a refractory dish, add potatoes. Roll them around so they get oil on all sides. Season them with salt and pepper and put them in the oven at 200 degrees until tender. Turn them over a little, so they get a little color on all sides.
Sauce:
2 finely chopped onions
2 tablespoons butter
3 dl chablis
2 bay leaves
2 tablespoons chicken stock
150 g blue cheese
5 dl cream
1 tbsp cognac
The onion is shredded tender in butter. Add white wine and bay leaves and let it boil to a porridge consistency. Add cream, chicken stock, brandy and cheese. Cook for a few minutes, until the sauce has a nice consistency. Season with salt and pepper.
The root vegetables:
1 beetroot, peeled and diced
2 yellow beets, peeled and diced
1 onion in thin boats
1 good blob of butter
Salt and pepper
Melt the butter in a saucepan, add the onion and let it fry until it starts to get a little color. Add the beets, a little salt and pepper.
Let it boil in the butter on a low temperature, stirring occasionally. Check after a few minutes if they are tender. The cooking time depends on the size of the cubes.
The chicken fillet:
800 g chicken fillet
Salt and pepper
Butter for frying
Season the chicken with salt and pepper and brown it on both sides in a frying pan. Leave on low heat until well done, but still juicy. If you use a roasting thermometer, the core temperature should be 68 degrees.
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