Fillets in Madeira sauce

Ingredients for 4 servings:

• 200 g beef fillet(s)
• 200 g pork fillet(s)
• 200 g veal fillet(s)
• ½ stalk(s) leek
• ¼ celeriac
• 2 tbsp oil
• 1 tbsp butter
• 1 tsp peppercorns, green
• 1 cup of sweet cream (200 g)
• 1 tbsp parsley, chopped
• ¼ liter Madeira
• Salt and pepper, black
• 4 shallots
• 250 g mushrooms, fresh
• 125 ml sweet cream
• 3 tbsp white wine
• Salt and pepper, white

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

suitable for guests

Clean, peel, and wash the shallots, leeks, and celery, then chop them. Remove any sine from the fillets, cut them into 4 equal pieces, and pound them flat. Pepper the meat, brush with oil, and fry for one minute on each side over high heat. Add the butter, salt the meat, remove it, and keep warm (e.g., in aluminum foil or on a preheated plate with a lid). Sauté the diced vegetables in the roasting fat for 2 minutes. Add the wine, peppercorns, and cream, season with salt, and simmer for 2 minutes. Add the parsley and serve the fillets in the sauce. Mushrooms à la Creme go well with this dish. Sauté 250g of cleaned mushrooms, 3 tablespoons of white wine, 1/8 l of sweet cream, salt, and white pepper for 5 minutes. Potato gratin or Maxim’s potatoes and oven-baked tomatoes sprinkled with salt also go well with this dish.