Filetspitzli with curry cream sauce

Ingredients for 4 servings:

• 600 g beef fillet(s)
• pepper, black
• Olive oil or other oil for frying
• 150 g shallot(s)
• 2 garlic cloves
• 2 tbsp curry powder
• some water or white wine
• 4 tbsp soy sauce
• a little sambal oelek
• 250 ml cream
• chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Fillet tips in a fine curry cream sauce

Finely slice the beef fillet into strips (i.e., thin, long sticks) and season with pepper. Briefly fry the meat in hot oil in a frying pan. Tip: Depending on the amount of meat and the size of the frying pan, divide the meat into 2 or 3 portions and fry them separately. This way the meat doesn’t absorb any water. Set the meat aside in a bowl. Finely dice the shallots (onions will do if you don’t have any). Finely slice the garlic or press it through a press. Cook both in the pan until translucent. Sprinkle the curry powder over the onions and sauté briefly, stirring. Then deglaze with a little water or white wine and simmer. If the meat has released some liquid in the meantime, add the juices to the sauce. Add the soy sauce and sambal oelek (depending on your taste) and stir in the cream. Season to taste with pepper. Tip: Everything can be set aside at this point, making it ideal for preparing for guests. Finally, bring the sauce to a boil, reduce the heat, and add the meat. Just let it heat through. Serve garnished with chives. We usually serve it with homemade spaetzle. Rice also goes very well. Tip: It’s quite possible to make a larger batch and then freeze it in portions (especially for a small household).