Beef Fillet Ragout
Healthy, because
Even smarter
The cauliflower contains a lot of potassium. We need this for our heart, because potassium keeps it in the right rhythm. The vegetables also score points with vitamin C for a strong immune system.
If you like, you can also toss the boiled potatoes in melted butter and fry them briefly. By the way, waxy potatoes are best suited for this dish.
Ingredients
- Ingredients
- 500 grams Beef fillet
- 1 onion
- 1 sprig rosemary
- 100 grams Cornichon
- 100 grams pickled Baby corn cob
- 200 milliliters Red wine
- 4 Tbsps Crème fraiche
- 1 Tbsp brown Instant sauce powders
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
Preparation steps
Cut fillet into thin strips and season with salt and pepper. Peel and chop onion. Rinse and shake dry rosemary, pluck off leaves and chop. Cut cornichons and pickled baby corn in slices. Heat clarified butter in a large skillet and cook beef, few pieces at a time, from 30 seconds to 1 minute on all sides. Remove from the pan and keep warm. Saute onion and rosemary for a few minutes, deglaze pan with red wine, 100 ml (approximately 2/5 cup) of water and add gherkins. Simmer for 2-3 minutes and add gravy powder. Bring to a boil and add creme fraiche and season to taste.
If desired, serve with boiled potatoes and cauliflower with buttered breadcrumbs.
