John Myers
Ingredients for 4 servings:
- 500 g beef fillet(s)
- 250 g mushrooms, fresh
- 175 g gherkins
- 3 shallots
- 1 clove(s) garlic
- 100 ml broth
- 200 ml cream
- 50 g butter
- 50 g clarified butter
- 1 tbsp tomato paste
- 1 tsp Dijon mustard, more if needed
- Salt
- Pepper, from the mill
- Paprika powder
- Worcestershire sauce
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Put the butter in a roasting pan, add the finely diced shallots and brown lightly, then briefly sauté the finely diced garlic clove. Add the sliced mushrooms, sauté briefly, and deglaze with the stock. Simmer over medium heat with the lid closed for a few minutes. Set the pan aside and stir in the cream. Add the tomato paste and mustard and season with salt, pepper, paprika, and Worcestershire sauce. Now add the thinly sliced cucumbers and let stand for a few minutes. Keep warm on the lowest heat possible. Now briefly fry the meat, cut into thin strips, in batches in hot clarified butter in a pan (brown on the outside, pink or rare on the inside) and add to the sauce. Let stand for a few minutes and season with salt and pepper if desired. Serve with spaetzle.
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