in Recipes

Fillet goulash in mustard cream

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Ingredients for 4 servings:

  • 200 g crème fraîche
  • 250 g whipped cream
  • 600 g beef fillet(s)
  • 30 g clarified butter
  • 1 tbsp mustard (Dijon mustard)
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

In a shallow saucepan, bring the crème fraîche and cream to a simmer over medium heat until creamy. Dice the meat and brown it in clarified butter until browned all over. Season with salt and pepper. Mix the mustard with the cream and season with salt and pepper. Add the meat to the sauce. Serve with mashed potatoes and a green salad. You can, of course, use pork instead of beef.

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Written by John Myers

Professional Chef with 29 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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