Beef Fillet in Taro Coat with Red Wine Ginger Sauce

A delicious recipe with red wine!

Taro is a starchy tuber of the cocyam. Growing areas are Southeast Asia and the Caribbean. You can buy fresh tubers in a good Asian store.

Preparation :

Reduce the brown veal stock leisurely in a saucepan over mild heat.

Peel the taro and grate into fine strips. Season with salt and pepper. Mix with the Thai ginger, also lightly peeled and grated.

Cut the beef fillet into two cm thick slices.

Chop the ginger for the sauce.

Preparation :

Season the beef slices with salt and pepper and fry them briefly. On top, evenly coat the fillet slices with the taro-ginger mixture. With a brush, mix the egg white in a baking dish and then brush it on the breaded fillets.

Fry the fillets over medium heat in an oil and butter mixture until cooked to desired doneness.

For the sauce, make the red wine by half and add the veal stock, which has already reduced considerably. Add the star anise and make a little more. If necessary, thicken with a little cooled maizena (cornstarch). Stir in the ginger and season the sauce with salt and freshly ground pepper.

Arrange the beef fillets on the sauce.

A curried vegetable is suitable as a side dish.

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