Fillet Skewer with Salad or Pak Choyi Vegetables and Hearty Sauce

5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


the meat

  • 1 according to taste Pigs; Veal; or beef fillet in one piece
  • 1 according to taste Bell pepper jam
  • 1 according to taste Pepper and salt
  • 0,5 piece Lemon (large) juice and zest
  • 3 tablespoon Olive oil

Vegetable ingredients

  • 3 piece Pak choi
  • 3 piece Pepper; Salt; a pinch of clove and nutmeg
  • 50 ml Sour cream 30% fat
  • 1 tablespoon Sweet cream butter

Freshly mixed salad

  • 3 piece Leaves from the sugar snap bush
  • 10 piece Leaves from the radish bush
  • 1 Handful Wasabirucola
  • 0,5 head Lollo rosso
  • 2 piece Red onion
  • 2 piece Pepper; Salt; some chili
  • 50 ml Vinegar and oil each

the sauce

  • 3 piece Beetroot leaves
  • 4 Rods Spring onions fresh
  • 1 toe Chopped garlic
  • 150 ml Cream 30% fat
  • 1 Cup Coffee

Herbal mixture freshly chopped

  • 1 Cup Sage; Parsley; Lemon thyme; Bush basil


  • 1 Cup Clarified butter for frying

What as a side dish?

  • 1 Cup Cooked potato; Rice; Pasta; croquettes


You start with the meat

  • Parry the whole fillet well and then cut into slices as thick as your thumb. In the next step, the paprika jam, pepper and salt, lemon (only the juice), olive oil and a glass of water are mixed together in a bowl. The fillet slices are evenly marinated in this. You will achieve the best result if you do this the day before.
  • Now all the vegetables, garlic and onions are cut into the desired pieces. I prefer diced and rings because it cooks more evenly. Finely chop the herbs and then rinse briefly.
  • Lightly fry the marinated meat with a little clarified butter. Then add the ingredients for the sauce against them and let it sizzle for 15 minutes.
  • While the meat is cooking, the PakChoi is cooked in a little water for 5 minutes. The salad is made at the same time. Add the ingredients for the salad dressing at the end and briefly fold in with both hands. A little lemon zest rounds off the salt. Season the PakChoi vegetables, thicken with a little sour cream and butter.
  • Now take the skewers out of the pan.
  • Add the prepared herbs to the remaining FAT. Pour in the cream and simmer briefly. Stir well and add as much coffee as you like as a finish.
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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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