Beef fillet steak with Cafe de Paris sauce

Name: Beef fillet steak with Cafe de Paris sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Shallots; 1 Anchovy fillet; 100 g + 2 tablespoons soft butter; 1 TEASPOON Capers; 2 TABLESPOONS Tomato ketchup; 1 TEASPOON Dijon mustard; 1 TEASPOON dried tarragon; 1 TEASPOON Cognac; 7-10 Tbsp Worcestershire sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 package (375 g) Dumpling dough half and half (from the refrigerator); 60 g Ricotta; 1 Egg yolk (size M); 8 discs Parma ham; 200 g Mushrooms; 50 g Pecan kernels; 6 TABLESPOONS Oil; 1/2 bunch Parsley; 1 package (300 g) frozen green beans; 800 g Fillet of beef (middle piece); 20 g clarified butter; 75 g Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Shallots
1 Anchovy fillet
100 g + 2 tablespoons soft butter
1 TEASPOON Capers
2 TABLESPOONS Tomato ketchup
1 TEASPOON Dijon mustard
1 TEASPOON dried tarragon
1 TEASPOON Cognac
7-10 Tbsp Worcestershire sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 package (375 g) Dumpling dough half and half (from the refrigerator)
60 g Ricotta
1 Egg yolk (size M)
8 discs Parma ham
200 g Mushrooms
50 g Pecan kernels
6 TABLESPOONS Oil
1/2 bunch Parsley
1 package (300 g) frozen green beans
800 g Fillet of beef (middle piece)
20 g clarified butter
75 g Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
For the seasoning butter peel shallots and dice them finely. Rinse anchovy fillet and dab dry. Put 100 g butter, approx. half of the shallots, capers, anchovy fillet, ketchup, mustard, tarragon and cognac into a mixing bowl and puree to a smooth mixture with a chopping stick. Season the butter mixture with a dash of Worcestershire sauce, salt and pepper, set aside
2
Knead dumpling dough with ricotta and egg yolk in a bowl. Form into a roll on a floured work surface and cut into about 20 pieces. Form each piece into an elongated croquette. Halve 5 slices of ham first lengthwise, then crosswise. Wrap each piece around a croquette. Set aside covered. Place 3 slices of ham on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until crispy. Take out and let cool down
3
Clean and trim the mushrooms. Cut some mushrooms into slices, dice the rest very finely, chop nuts. Heat 2 tablespoons of oil and fry the mushrooms until golden brown. Add nuts, fry briefly, remove. Wash parsley, shake dry. Pluck off leaves and chop finely. Mix parsley with the mushrooms, season with salt and pepper. Crumble the Parma ham and crush it finely in a mortar. Cook the beans in boiling salted water according to package instructions. Drain, rinse with cold water and let drain
4
Heat 4 tablespoons of oil and fry the croquettes in it until golden brown, turning them over, keep warm. Dab beef fillet dry and cut into 4 medallions. Heat clarified butter in a large pan. Sauté the steaks in it for about 1 minute on each side, season with salt and pepper. Fry over medium heat for about 4 minutes, turning. Wrap the steaks in foil and let them rest for about 5 minutes
5
Heat 2 tablespoons of butter, sauté the remaining shallots in it. Add the beans, toss, sprinkle with ham crumbs and season with pepper. Melt the seasoning butter in a small pot. Add cream and mix well with a blender. Arrange steaks with sauce, beans and croquettes on plates. Spread the mushroom mixture on top. Serve immediately