Fillet of beef in mushroom-pancetta sauce with sage

Name: Fillet of beef in mushroom-pancetta sauce with sage
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Ingredients: 800 g Fillet of beef (from the middle); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Carrots; 300 g Mushrooms; 1 Onion; 1 small stalk of sage; 40 g finely chopped Pancetta; 300 g ribbon noodles; 1 TABLESPOON Butter; 1 pinch Sugar; 200 ml Beef stock (glass); 50 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 4

800 g Fillet of beef (from the middle)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Carrots
300 g Mushrooms
1 Onion
1 small stalk of sage
40 g finely chopped Pancetta
300 g ribbon noodles
1 TABLESPOON Butter
1 pinch Sugar
200 ml Beef stock (glass)
50 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Wash the fillet and dab dry. Heat 1 tablespoon of lard in a flat roasting pan. Fry the fillet for about 5 minutes on all sides over a high heat. Season with salt and pepper. Cook in the preheated oven (electric cooker: 80 °C) for about 4 hours.
2
In the meantime peel and wash the carrots and cut them into sticks. Clean, clean and slice the mushrooms. Onion peel, finely dice. Pluck sage leaves from the stalk, chop if necessary. Pluck pancetta a little smaller.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Melt butter and sauté carrots in it. Season with salt and sugar. Deglaze with 200 ml water and cook covered for about 10 minutes. Wrap fillet in aluminium foil.
4
Put the roaster on the stove, add 1 tablespoon of lard and heat it up. Brown the pancetta and sage and take it out again. Fry the onion and mushrooms in the frying fat for about 5 minutes. Season with salt and pepper.
5
Deglaze with stock, bring to the boil briefly. Refine with cream, add sage and pancetta again and season again. Cut fillet into slices. Arrange vegetables, noodles, fillet and sauce on plates.