Medallions of beef fillet under a horseradish crust

Ingredients for 4 servings:

• 4 slice(s) of beef fillet(s), 160 g each
• 100 g breadcrumbs
• 80 g butter
• 2 tbsp horseradish
• 1 tbsp mustard
• 1 garlic clove(s)
• 1 onion(s)
• 6 onions
• 1 tbsp honey
• 50 g butter
• 300 ml red wine
• 1 sprig(s) rosemary
• 150 ml sauce, dark
• 1 bag of Brussels sprouts
• 1 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with red wine onions and Brussels sprouts

Brown the meat in a pan with oil, then brush with mustard and season with salt and pepper. Peel a garlic clove and an onion, dice them, and fry in a pan with 80g butter until golden brown. Mix together with horseradish and breadcrumbs. Spread the mixture thinly on one side of the meat with a spoon. Bake the fillets in a preheated oven at 180°C (top heat) for a maximum of 10 minutes. Peel the remaining onions, taking care not to cut off the root ends. Halve them lengthwise and dice them. Brown them in a saucepan with 50g butter. Add the honey and rosemary, deglaze with red wine, and season with salt and pepper. Cook with the lid on, then reduce uncovered. Add the dark sauce. Trim and blanch the Brussels sprout leaves. Then toss them in 1 tablespoon of butter and season to taste. Mashed potatoes go very well with this.