Ralf's beef fillet 'oriental'

Ingredients for 5 servings:

• 5 slice(s) beef fillet(s), approx. 4cm thick
• 300 ml plum wine
• ½ tsp coriander
• ½ tsp caraway seeds
• ½ tsp fenugreek
• ½ tsp pepper (grains of paradise)
• ½ tsp mustard seeds, black
• 1 tsp turmeric
• 2 cardamom seeds
• 1 vanilla pod(s)
• ½ tsp chili flakes
• 300 ml cream, liquid
• 200 ml coconut milk
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

The freshly ground spices make this dish

Sear the beef fillet in a little oil for 2 minutes on each side. Then place it on a rack in the oven at 100°C and let it cook for 50 to 60 minutes. Boil the pan juices with the plum wine. Grind the spices in a mortar and pestle and then add them to the pan. Finally, stir in the turmeric. Halve the vanilla pod lengthwise and add it. Add the coconut milk and cream and reduce over medium heat until the sauce becomes creamy. Strain the sauce through a sieve. Spoon a bed of sauce onto warmed plates and arrange the meat on top. Serve with sugar snap peas and couscous as accompaniments.