Fillet of beef on garlic puree with shallots, mustard or paprika beer sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the meat and vegetables: Cream butter at room temperature in a bowl with a little salt. Finely grind green and pink pepper in a mortar. Remove the crusts from toast and chop in a lightning chipper.

2. 2

   Stir pepper and breadcrumbs into the butter. Form into a roll in a foil and put it in the fridge to cool. Preheat the oven to approx. 180 degrees. Salt and pepper the beef fillets. Heat oil in a frying pan and place the beef fillets in it for two minutes on each side.

3. 3

   Then place the meat on a griddle and put it in the preheated oven for about 8 minutes (a little more or less depending on the thickness of the fillets). Take it out and let it rest for a while.

4. 4

   Cut pepper butter into slices and place on the beef fillets. Then bake the meat in the oven with plenty of top heat, cut the pepper butter into slices and place on the beef fillets.

5. 5

   Then bake the meat in the oven with plenty of top heat.

6. 6

   Wrap the garlic (unpeeled) in aluminium foil and cook in the oven at 150 degrees until soft. Squeeze the soft garlic out of the skin and puree. Peel and cook the potatoes until soft, drain and press them through a potato press.

7. 7

   Puree with milk and butter; fold in the garlic puree. Clean the beans, blanch in boiling water and rinse with cold water. Cut them into small pieces, fry them in some butter until soft and season with salt, pepper and savory.

8. 8

   For the shallots-dark beer sauce: Peel the shallots and dice them finely. Melt some butter in a saucepan and fry the shallots until brown. Deglaze with some dark beer and the maple syrup.

9. 9

   Add the veal stock and let the sauce boil down. Then season to taste with the remaining dark beer and whisk with the remaining cold butter until creamy (mount). Pluck rosemary and thyme and chop finely and add to the sauce.

10. 10

    Season to taste with salt and pepper.

11. 11

    For the mustard-pepper sauce: Peel and finely chop the shallot. Sauté in some butter. Fill up with the light and dark stock and reduce to about a quarter. Pluck and chop the tarragon and when the stock is boiled down, add cream and bring to the boil.

12. 12

    Beat the cold butter and mix. Add mustard and season to taste with the Pilsner. Stir in the chopped tarragon.

13. 13

    For the paprika and mushroom sauce: divide the pepper, remove the seeds and chop the pod. Peel and finely chop the shallots. Crush garlic.

14. 14

    Melt some butter in a saucepan and sauté the peppers with the shallot. Add the paprika powder and fry. Add garlic, thyme, rosemary and bay leaf and pour on the chicken stock and the dark stock.

15. 15

    Let it boil down. Remove the herbs. Stir in crème fraiche and bring to the boil. Mix well in the mixer. Flavour with pilsner, salt, pepper and lemon juice.