Beef Medallions with Tomato Puree
Ingredients
- For the tomato puree
- 500 grams Tomatoes
- 100 grams Green cabbage
- 1 stalk Celery
- 1 onion
- ½ chili pepper
- 1 Tbsp salt
- 150 milliliters apple cider vinegar
- 100 grams brown sugar
- ½ tsp Mustard seed
- ½ stalk cinnamon
- 2 cloves
- For the medallions
- 800 grams Beef fillet
- salt
- peppers
- 4 tsps Sour cream
- 1 Tbsp grated Parmesan
- Additional ingredients
- Celery (for garnish)
Preparation steps
For the tomato puree, dice the tomatoes. Cut or slice the cabbage, celery and onions into strips and mix with the diced tomato and salt. Cover and chill in the refrigerator overnight.
Rinse the chile pepper, cut in half lengthwise, remove the seeds and the white inner skin and finely chop. Add to the vegetable mixture, then put the vegetable mixture in a pot with the apple cider vinegar, cinnamon and cloves. Bring to a boil over hot heat, while stirring, then cover and simmer over medium heat for about 2 hours, stirring occasionally. Remove the cinnamon sticks and cloves. Puree the mixture, return to the pot and bring to a boil again.
Cut the fillets into 2 cm (approximately 1 inch) thick pieces and season well with pepper. Put the medallions side by side in a steamer. Bring a pot of water to boil, put it under the steamer, close the lid, and steam the meat for 10-15 minutes.
Spread the puree on plate and place a medallion on top. Sprinkle with a little salt and dollop with a teaspoon of sour cream. Serve garnished with celery.
