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Fillet of beef


For 4 servings:


600g beef fillet, preferably from the tail or head, cut into 1/2 inch cubes
300g potatoes, peeled and diced to 1 x 1cm, pan-fried
250g button mushrooms, sliced
50g shallots, diced
2 tbsp butter, unsalted
2 tbsp olive oil
2 tbsp sour cream
2 tbsp cognac
1 tbsp mustard
1 tbsp tomato ketchup
5 no. gherkins, julienned
5 slices beetroot, julienned
100ml Demi Glace (brown sauce)
Sea salt, freshly cracked black pepper and paprika

Cooking Method

  1. Season the meat with salt and pepper.

  2. Heat up the oil in a non-stick pan and brown the meat on all sides but keep it medium cooked.

  3. Deglaze pan with the cognac.

  4. Remove the meat from the pan onto a strainer but keep the juices.

  5. On the same pan, add butter and sauté the mushrooms and shallots.

  6. Add mustard, ketchup, gherkins, beetroot and a dash of paprika and sauté briefly.

  7. Add demi-glace and sour cream. Bring quickly to boil.

  8. Add the meat, its juice, potatoes and season to taste.

To serve

May be served with fettucine or spaetzli


Recipe by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery

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