Beef fillet with colorful onions and mustard cream sauce

Ingredients for 4 servings:

• 800 g beef fillet(s)
• 1 bag of shallots, 250 g each
• 1 bag of onions, small, colorful, approx. 250 g
• 2 tbsp Dijon mustard or medium hot mustard
• 1 tsp honey, mild flower or acacia honey
• 50 g black olives, pitted
• 500 g tomatoes
• 1 tbsp rapeseed oil
• ½ bunch basil
• 200 g whipped cream
• Salt
• Lemon pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

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Cut the beef fillet into 15-16 thin slices (max. 1 cm) and season with lemon pepper on both sides. Pour boiling water over the onions and shallots. After 5 minutes, rinse with cold water and peel off the skins. Preheat a roasting pan or saucepan to approximately 80 degrees Celsius (175 degrees Fahrenheit) (so the meat isn’t stressed). Briefly sear the meat in rapeseed oil in a pan on both sides and set aside in the preheated roasting pan. Sauté the onions and shallots in the cooking fat until translucent, add the cream, mustard, and honey, and sauté for a further 15 minutes with the lid closed. Blanch the tomatoes in boiling water, rinse with cold water, peel, quarter the tomatoes, and scrape out the seeds. Cut the tomatoes into wedges. Lightly salt the meat and add it to the onions along with the tomatoes and olives, carefully mixing everything together. Bring back to a boil and season with salt and lemon pepper, then stir in the torn basil leaves. Homemade mashed potatoes are delicious with this. Tip: Use canned tomatoes (2 x 800g), it’s faster. Another variation: Fry 150g of diced bacon with the onions and then continue cooking as described above. You can also cook the meat sous vide, which will make it even more tender.