Steak Roberto – beef fillet prepared at the table

Ingredients for 2 servings:

• 2 portions of Argentinian beef fillet(s), 5 cm thick each, approx. 200 – 250 g
• 300 g fresh mushrooms, e.g. chanterelles, porcini mushrooms, oyster mushrooms
• 1 tbsp clarified butter for frying
• 1 tbsp olive oil for frying
• 2 sprigs of rosemary, fresh
• 3 tbsp, heaped parsley, fresh, chopped, marinated in a little olive oil
• 40 g garlic, fresh, peeled and pressed, marinated in a little olive oil
• 30 g green pepper in brine
• 30 g mustard, medium hot
• 300 ml gravy, dark
• 250 ml dry white wine
• 150 ml cream
• 3 tbsp cognac for flambéing
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

very atmospheric for 2 or 4 people

Use a chafing dish and a copper pan for this; it’s also very romantic. Heat a copper pan on the chafing dish. Add clarified butter and a little olive oil. Add the rosemary stalks to the pan. When the fat is very hot, add the fillets to the pan and brush the tops with the mustard. As soon as the fillets start to loosen from the bottom of the pan, turn them over. While frying, season the fillets well with pepper and a little salt. Now remove the rosemary from the pan. Add the chopped parsley, garlic, and green pepper to the fillets one after the other and fry them, turning the fillets over again. Do the pressure test and, if necessary, remove the fillets from the pan and keep warm. Caution! The pan must be very hot at this point, as this is when the mushrooms will go in, and they like to draw liquid. After about 2 minutes of frying, flambé with plenty of cognac to create a nice flame. Deglaze with white wine, then add the prepared sauce and the cream. But always carefully, so the sauce is neither too thin nor too thick. Return the fillets to the sauce and season to taste, adding more pepper or salt if necessary. Delicious fries and a nice salad are a must-have.