Fillet tips in Balsamico

Name: Fillet tips in Balsamico
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Shallots; 500 g Mushrooms; 400 g Fillet of beef; 300 g Pork tenderloin; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic vinegar; 2 TEASPOONS Meat broth; 1/2 TEASPOON dried marjoram; 1 TABLESPOON Cornstarch; 75-100 g Whipped cream; 7-10 Tbsp Marjoram

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Shallots
500 g Mushrooms
400 g Fillet of beef
300 g Pork tenderloin
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic vinegar
2 TEASPOONS Meat broth
1/2 TEASPOON dried marjoram
1 TABLESPOON Cornstarch
75-100 g Whipped cream
7-10 Tbsp Marjoram

Directions

1
Peel the shallots, halve or quarter depending on size. Clean, wash and slice the mushrooms. Dab fillet dry and cut into bite-sized pieces. Fry briefly in 2 tablespoons of hot clarified butter in portions. Season with salt and pepper, remove
2
Heat 2 tablespoons of clarified butter in the frying fat. Sauté the shallots in it until transparent. Fry mushrooms for 2-3 minutes. Stir in vinegar, approx. 3/8 l water, stock and marjoram, bring to the boil. Add meat again, cover and simmer for 4-5 minutes.
3
Stir the starch and cream until smooth. Stir into the sauce, bring to the boil again. Season to taste with salt and pepper. Arrange everything, garnish with marjoram. Serve with ribbon noodles
4
Drink: dry red wine