Filetsteak with Sauce Caffe de Paris
A beef fillet is without question something very special. The noblest piece of meat is also the most expensive and is not on the daily menu.
I prefer to buy the meat from the butcher my trust, it tastes much better than the welded pieces from the supermarket. Fortunately, there are still butchers selling the filet piece by piece and not in a row. The appearance of the filet gives a first impression, because only a dark red piece is mature and another plus is a thin marbling. But keep an eye out for when buying it which also has the wrong fillet and is not suitable as a steak. It is primarily used as a pot roast. Had the "pleasure" !!!
Important is the cooking time - but tastes are known to be different. I prefer Medium Rare - the flesh color reddish, the inner core still bloody. The question of spicing is very delicate, some swear on seasoning even before frying, others season until the end. I practice it, as my mother has shown me. But now I enjoy my fillet and let it melt on my tongue.
· 2 beef fillets (approx. 150g each)
· 2 shallots
· 100g soft butter
· 1 The Kapern
· 1 The Dionsenf
· 1 Tomatenketchup
· 1EL Cognac
· 2-3 stalks tarragon
· Salt and pepper from the mill
· 100g Stage
· clarified butter
Peel shallots and dice small. Puree half of the butter, shallots, capers, mustard, ketchup, tarragon and cognac with the hand blender. Season with salt and pepper from the mill to taste. For about 1-2 minutes, sauté the meat in the frying pan with buttered ghee, at high heat, from each side. On medium heat, continue to fry the fillet (medium) per side for another 3 to 4 minutes. Wrap the filet in aluminum foil and let it rest for 5 minutes. Meanwhile, heat the sauce over low heat, add the cream and stir in the remaining butter, piece by piece. Season the fillet with salt and pepper, fry for another 1-2 minutes in hot butter from each side. Arrange the fillet with the sauce on a plate and serve, I like to eat croquettes or baguette and a leaf salad.
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