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Beef Fillet with White Pepper Cream Sauce, Grated Biscuits, Creamed Cabbage and Butter Beans

5 from 7 votes
Prep Time 1 hr 10 mins
Cook Time 1 hr
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 145 kcal

Ingredients
 

Beef fillet:

  • 5 g Beef tenderloin tournedos
  • Oil
  • 3 Pc. Rosemary sprigs

Pepper Cream Sauce:

  • 100 g Butter
  • 2 tbsp Green pepper
  • 1 Pc. Shallot
  • 2 cl Cognac
  • 250 ml Beef stock
  • 250 ml Cremefine
  • 1 tsp Food starch
  • Salt
  • Pepper
  • Chili

Grating cookies:

  • 1 kg Potato
  • 1 Pc. Onion
  • 1 Pc. Egg
  • 1 tsp Salt
  • 1 tsp Breadcrumbs
  • Oil

Creamed cabbage:

  • 1 Pc. Cabbage
  • 100 g Ham
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 50 g Butter
  • 100 ml Milk
  • 1 cups Cream
  • 3 tbsp Flour
  • Oil
  • Salt
  • Pepper
  • Nutmeg

Butter beans:

  • 750 g French beans fresh
  • 5 tsp Salt
  • 2 Stems Summer Savory
  • 2,5 l Water
  • 75 g Butter
  • Salt

Aioli:

  • 300 ml Oil
  • 1 Pc. Egg
  • 1 tsp Mustard
  • 1 Pr Salt
  • 1 Pr Pepper
  • 4 drops Lemon juice
  • 2 Pc. Garlic cloves

Instructions
 

Beef fillet:

  • Wash the beef fillet whole, pat dry with a kitchen towel and lightly oil with rapeseed or sunflower oil.
  • Then wrap the rosemary sprigs in a foil. Let bathe in the sous vide cooker for approx. 3-4 hours at 52 degrees.
  • Just before the side dishes are ready, take them out of the foil and roast them on a 800 degree top heat grill, a beefer, for approx. 70 seconds on each side.
  • To serve, season with coarse sea salt.

Butter beans:

  • Wash the beans and cut away the roots.
  • Bring the water with the salt and the savory to the boil, add the beans, put a lid on and cook over a mild heat for about 10 minutes.
  • The beans should still have a light bite, then drain and place in a preheated bowl.
  • While the beans are cooking, fry the butter in a small saucepan with a pinch of salt until it begins to brown.
  • While the beans are cooking, fry the butter in a small saucepan with a pinch of salt until it begins to brown. Then immediately scoop the butter over the beans with a spoon.

Pepper sauce:

  • Put the shallots cubes and peppercorns in a small saucepan and simmer over a mild heat.
  • Pour the liquid through a sieve and collect the pepper stock.
  • Deglaze with cognac, pour in the broth and the cremefine and let it simmer for 15 minutes.
  • Mix the cornstarch with a little cold water, add to the sauce and simmer for about 2 minutes.
  • Pour the sauce through a sieve into a saucepan and stir in the butter in small pieces with the hand blender. Then let it steep for a few minutes and then season with salt, pepper and chili powder.

Cabbage:

  • Quarter the pointed cabbage, remove the stalk and cut into strips. Peel and finely chop the onion and garlic. Heat oil in a pan. Fry the pointed cabbage, onion and garlic until the pointed cabbage is soft but still a bit firm to the bite.
  • The pointed cabbage can also get a little tan. Transfer to a bowl and set aside.
  • Let the butter get hot and fry the ham. Stir in approx. 3-4 tablespoons of flour with a whisk and deglaze with cream, stirring constantly.
  • Add milk until the desired binding is achieved. Add the pointed cabbage again and season with salt, pepper and nutmeg.

Grating cookies:

  • Peel the potatoes and onion and grate with a coarse grater. Then add 1 egg, salt and flour and stir well. Make blobs of 5-6 cm in an oiled pan and fry until golden brown on both sides.

Aioli:

  • Put the egg, finely chopped garlic, salt, pepper, a few drops of lemon juice, 1 teaspoon mustard in a tall, narrow container. Add 300ml rapeseed or sunflower oil. Put the hand blender in the bottom of the vessel, switch it on and after a few seconds pull it up slowly.
  • Place on the plate in a separate jar or bowl. Important: all ingredients should have the same temperature.

Nutrition

Serving: 100gCalories: 145kcalCarbohydrates: 5gProtein: 1.3gFat: 13.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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