Beef fillet steak with mushroom cap and red wine apples

Name: Beef fillet steak with mushroom cap and red wine apples
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1⁄2 Organic Lemon; 1 Cinnamon stick; 3 Cloves; 50 g + some sugar; 400 ml dry red wine; 4 sour small apples with stalk (approx. 80 g each; e.g. Cox Orange); 1 rectangular disc; 7-10 Tbsp TK-sheet pastry; 7-10 Tbsp Flour; 1 Egg yolk (Gr. M); 1 TEASPOON + 100 g whipped cream; 300 g Rose mushrooms; 3 Shallots; 1⁄4 Federation flat leaf parsley; 1 TABLESPOON Butter; 7-10 Tbsp salt, pepper; 4 thick beef fillet medallions (approx. 200 g each; 4-5 cm high); 2 TABLESPOONS Oil; 4 TABLESPOONS Cognac; 200 ml Beef stock (glass); baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

hearty,Winter,oven dishes,Meat & Poultry,easy,Vegetables,Mushrooms,Meat,Beef,Steak,Christmas

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1⁄2 Organic Lemon
1 Cinnamon stick
3 Cloves
50 g + some sugar
400 ml dry red wine
4 sour small apples with stalk (approx. 80 g each; e.g. Cox Orange)
1 rectangular disc
7-10 Tbsp TK-sheet pastry
7-10 Tbsp Flour
1 Egg yolk (Gr. M)
1 TEASPOON + 100 g whipped cream
300 g Rose mushrooms
3 Shallots
1⁄4 Federation flat leaf parsley
1 TABLESPOON Butter
7-10 Tbsp salt, pepper
4 thick beef fillet medallions (approx. 200 g each; 4-5 cm high)
2 TABLESPOONS Oil
4 TABLESPOONS Cognac
200 ml Beef stock (glass)
baking paper

Directions

1
2 days before for the red wine apples, rinse the lemon, dab dry and grate the peel. Bring lemon rind, cinnamon stick, cloves, 50 g sugar and wine to the boil and simmer until the sugar has dissolved.
2
Peel apples, leaving the stalk on. Place them side by side in the pot. Simmer at low heat for 15-20 minutes. Turn the apples 1-2 times. Take out. Simmer the apple stock for 10-20 minutes until light syrup.
3
Pour over the apples, allow to cool and cover and chill for 2 days.
4
On the menu day, let the stars thaw the puff pastry. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out the puff pastry slightly on a lightly floured work surface.
5
Cut out approx. 12 stars with a star cutter (approx. 4 cm Ø). Place on the baking tray. Whisk the egg yolk and 1 tsp. cream. Spread the stars thinly with it. Bake in a hot oven for about 5 minutes.
6
Take out and let it cool down.
7
For the mushroom topping, clean the mushrooms, wash them if necessary and chop them very finely. Peel 2 shallots and chop very finely. Wash parsley, shake dry, chop leaves finely. Heat butter in a pan.
8
Sauté the shallots for about 2 minutes. Fry the mushrooms for about 5 minutes. Stir in parsley. Season with salt and pepper.
9
For the medallions dab the fillet dry. Season with salt and pepper. Heat the oil in a frying pan. Fry the meat in it for 1-2 minutes on each side. Place the medallions on a baking sheet lined with baking paper.
10
Set the pan aside. Reduce oven temperature (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Cook the steaks in the hot oven for approx. 25 minutes. Spread the mushroom mixture on the steaks about 5 minutes before the end of the cooking time.
11
For the sauce, peel 1 shallot and dice coarsely. Heat the gravy. Sauté the shallots for about 5 minutes. Deglaze with cognac. Add stock and 100 g cream, bring to the boil and simmer for about 5 minutes.
12
Season the sauce with salt and pepper.
13
Lift red wine apples out of the syrup. Arrange meat with sauce, red cabbage, apples and puff pastry stars. Serve with fried potato noodles.