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Ingredients
Beef Filet on Truffled Eggs
- Ingredients
- 400 grams Sirloin steak
- 2 shallots
- 1 garlic clove
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 tsp Curry powder
- 4 centiliters Cognac
- 250 milliliters Beef broth
- 100 milliliters Whipped cream
- 1 Tomato
- 6 eggs
- 1 generous pinch Turmeric
- 2 Tbsps Whipped cream
- 1 tsp chopped Truffle
- 2 Tbsps butter
- 2 Tbsps finely chopped parsley
Rinse the beef fillet, pat dry and cut into four pieces of equal size. Peel the shallots and garlic and chop finely. Season the meat with salt and pepper and sear on all sides in a pan with 2 tablespoons hot oil. Remove from the pan. In the pan with drippings, add the rest of the oil and sauté the shallots and garlic briefly. Mix in the curry powder and deglaze with cognac. Add the broth and simmer until reduced by about half. Rinse the tomatoes, quarter, core and dice small. Mix sauce with a blender, stir in the cream and add the meat back the pan with the sauce. Cover and cook on low heat for about 5 minutes.
Beat the eggs with turmeric, cream, truffle and a little salt. Cook eggs in hot butter until set stirring occasionally. Using rings as a guide, serve on warmed plates. Season the sauce, spread onto the plate and place the fillet on top. Remove the rings and serve garnished with diced tomatoes and parsley.