Fillet of beef with honey fig mustard sauce
easy
60 mins
60 mins
Ingredients
- 4 Shallots
- 2 TABLESPOONS clarified butter
- 1 glass (720 ml) Red cabbage
- 100 ml apple juice
- 6 fresh figs
- 1 (400 g) Bag of mini potato dumplings
- 750 g Fillet of beef (a. d. middle)
- 4 discs Breakfast bacon (Bacon)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS Fig mustard (glass)
- 2 TABLESPOONS Forest honey
- 200 ml Beef stock (glass)
- 150 g Whipped cream
- 7-10 Tbsp sauce thickener
- 1-2 TABLESPOONS Butter
- 1-2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp kitchen yarn, aluminium foil
Directions
- 1
Peel and finely dice the shallots. Heat 1 tbsp. lard in a pot. Sauté half of the shallots in it. Add cabbage and apple juice, bring to the boil, cover and stew for about 30 minutes.
- 2
Wash the figs, cut into slices and, except for a few slices for garnishing, fold into the cabbage after 15 minutes cooking time. Simmer dumplings in plenty of boiling water at medium heat for 7-8 minutes.
- 3
Lift out and allow to drain.
- 4
In the meantime dab the fillet dry and cut into 4 medallions. Wrap 1 slice of bacon around each medallion and tie with kitchen string. Heat 1 tbsp. lard in a pan. Fry the medallions for 3-4 minutes on each side.
- 5
Season with salt and pepper. Take out, wrap in foil and let it rest for about 8 minutes.
- 6
Sauté the remaining shallots in the frying fat. Stir in fig mustard and honey, caramelise briefly. Add stock and cream, bring to the boil and simmer for about 5 minutes. If necessary, thicken with sauce thickener. Season to taste with salt and pepper.
- 7
Melt the butter in a second pan. Fry the breadcrumbs in it. Fry the dumplings while turning them over. Arrange everything and garnish with the remaining figs.
Nutrition Facts
720 kcal
51 g
34 g
47 g
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