Beef Fillet in Pepper Cream

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



A delicious mushroom dish for any occasion!

Cook cleaned asparagus in water with salt, sugar and butter for 10 minutes. Chop onion, mushrooms and tomatoes. Cut meat first into slices, then into strips. Fry in lard. Add onion and mushrooms. Drain asparagus, collect water. Add pepper to meat. Dust with curry and flour, add whipping cream, part of the asparagus stock and cognac, cook for 5 minutes. Cut asparagus into pieces, add tomatoes, heat and season.

Tip from Armin Rossmeier (TV chef at Sat.1)

In pâté it becomes a feast:

As a side dish to the fillet tips fit great boiled potatoes, which are sprinkled with chive rolls or finely chopped flat-leaf parsley (flat-leaf parsley has more flavor than the curly).

However, you can also turn this really fine meal into a really festive one: Omit potatoes and instead bring the dish to the table in queen pies. If possible, the pies should be ordered fresh from the baker (a day in advance is usually enough), because the fresh ones taste much better than the pre-made ones. The pies are placed unfilled on the tray, the lids are placed next to them and baked in the heated oven at 200 °C for eight to ten minutes. Only then fill them and bring them to the table soon. If the pies are kept warm longer, the puff pastry may not crisp up as nicely.

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