Stuffed Fillet Steak with Vegetables
- For the steaks
- 700 grams Beef fillet (center-cut)
- freshly ground peppers
- Ghee (Clarified butter) from the bio- or Asialaden
- 100 milliliters white wine
- 150 milliliters Beef stock
- For the stuffing
- 100 grams button Mushroom
- 1 medium carrot
- 1 large onion
- 100 grams streaky Bacon
- 100 grams fresh Spinach
- For the mustard sauce
- 6 tablespoons freshly squeezed Orange juice
- 2 tablespoons Dijon mustard
- 8 tablespoons Whipped cream
- ¼ teaspoon sugar
Cut the beef into 4 equal pieces. Clean mushrooms, halved and cut into slices. Peel onion and cut into small cubes. Peel carrot and dice finely. Cut the bacon into small cubes. Rinse spinach and drain.
For the stuffing, heat 1 tablespoon ghee in a pan. Fry the bacon and shallots over medium heat. Add carrots and cook 1 minute. Add the spinach and cook briefly. Season with salt and pepper.
Heat 1 tablespoon ghee in a roasting pan and cook the beef pieces over high heat on all sides until browned. Pour in the wine. Bake in preheated 120°C (approximately 250°F) oven for about 30 minutes. Drizzle steaks occasionally with a little stock. Season with salt and pepper. Remove steaks from the roasting pan and cover with foil to keep warm.
For the mustard sauce, pour the drippings from the roasting pan into a small pan. Stir in the orange juice and mustard with a whisk. Add the cream and bring to a boil, stirring. Season with salt, pepper and sugar.
Meanwhile, rinse the potatoes and cook in boiling salted water for 30 minutes. Drain and quarter the potatoes. Toss with chopped parsley.
Rinse the beans and cook in boiling salted water about 10 minutes. Drain well and toss with 1 tablespoon butter.
Cut a pocket into each steak fillet with a sharp pointed knife. Spoon stuffing into the pocket. Drizzle steaks with sauce and serve with potatoes and beans.