Beef cutlets with caper apples

Name: Beef cutlets with caper apples
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 100 g Shallots; 200 g cherry tomatoes; 50 g Caper apples; 500 g Rump of beef; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Sherry (medium); 250 ml Beef stock (glass); 200 g Whipped cream; 1 TEASPOON Cornstarch; 7-10 Tbsp Oregano

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
100 g Shallots
200 g cherry tomatoes
50 g Caper apples
500 g Rump of beef
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Sherry (medium)
250 ml Beef stock (glass)
200 g Whipped cream
1 TEASPOON Cornstarch
7-10 Tbsp Oregano

Directions

1
Peel the potatoes, possibly cut them in half, wash them and cook them in boiling salted water for about 20 minutes. In the meantime peel and halve shallots. Clean, wash and dry grate the tomatoes.
2
Cut the tomatoes in half. Drain caper apples and let them drain. Wash the meat, dab dry and cut into strips. Heat clarified butter in a pan. Fry the meat until crispy all around.
3
Season with salt, pepper and paprika. Take it out. Sweat shallots and tomatoes in the frying fat. Deglaze with sherry, beef stock and cream and boil up. Add meat. Stir starch with cold water until smooth.
4
Stir into the sauce. Bring to the boil again and simmer for 1 minute. Add caper apples to the sauce and serve with the potatoes. Garnish with oregano.