Fillet of beef in cognac-4-pepper sauce with asparagus

Name: Fillet of beef in cognac-4-pepper sauce with asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Beef fillet medallions (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 2 Shallots; 1 kg green asparagus; 1 TABLESPOON colourful peppercorns; 50 g + 2 tablespoons butter; 200 g air-dried ham; in thin slices; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 4 TABLESPOONS Cognac; 300 ml Meat broth; 200 g Fresh cream; 1 collar Tarragon; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Beef fillet medallions (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
2 Shallots
1 kg green asparagus
1 TABLESPOON colourful peppercorns
50 g + 2 tablespoons butter
200 g air-dried ham; in thin slices
7-10 Tbsp Sugar
2 TABLESPOONS Oil
4 TABLESPOONS Cognac
300 ml Meat broth
200 g Fresh cream
1 collar Tarragon
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Dab the meat dry and season with salt and pepper. Cook in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 30 minutes. Let the dough sheets rest at room temperature for about 15 minutes. Peel and finely dice the shallots. Wash asparagus, cut off woody ends. Lightly crush the peppercorns in a mortar. Melt 50 g butter in a small pot
2
Unroll 2 dough sheets (use the rest for other purposes). Spread the dough sheets with butter and cover with ham. Cut each dough sheet into approx. 15 triangles with a sharp knife. Spread on 2 baking sheets lined with baking paper. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 8 minutes
3
Heat the oil in a pan. Sauté the meat on each side for about 2 minutes. Remove and wrap in aluminium foil
4
Bake the filo triangles in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 4 minutes. Sauté half of the shallots in hot frying fat. Add colourful pepper, deglaze with cognac and stock. Stir in crème fraiche. Season with salt and sugar and let it boil down a little bit at mild heat
5
Drain the asparagus and rinse with cold water. Melt 2 tbsp. butter in a pan, sauté the remaining shallot in it. Toss the asparagus and season with salt. Wash the tarragon and dab dry. Remove leaves and chop finely, except for a little garnish. Stir tarragon into the sauce, season to taste again. Arrange meat with asparagus, filo triangles and sauce, garnish with tarragon