John Myers
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Cooking: Beef Fillet with Flower Couscous and Café De Paris Sauce
The perfect cooking: beef fillet with flower couscous and café de paris sauce recipe with a picture and simple step-by-step instructions.
For the sauce:
- 200 ml Beef stock
- 2 tsp Café de Paris seasoning
- 1 Tl Creme fraiche Cheese
- 50 g Ice cold butter
For the couscous:
- 1 Cup Couscous
- 2 cups Boiling water
- Salt
- 1 El Dried flower mix
- Olive oil
Couscous:
- Add some salt to the boiling water over the couscosu and add the flowers. Let everything swell, then add a little olive oil.
Sauce:
- Sear the fillet on all sides and cook it in the oven to your taste.
- Add the Café de Paris mixture to the roast and deglaze with the beef stock. Let it boil down almost completely. Tie the dan with the cold butter and finally add the creme fraiché.
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