Fillet tips with Romanesco
easy
50 mins
50 mins
Ingredients
- 1 Head Romanesco
- 200 g small mushrooms
- 400 g Fillet of beef
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 str. tbsp. flour
- 5 TABLESPOONS dry red wine
- 1 package (400 g = 20 pieces) Mini dumplings (shaped potato dumplings)
- 150 g Fresh cream
- 2-3 fresh apricots (alternatively canned fruit)
- 2 stem(s) Parsley
- 1 TABLESPOON Butter
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp pink berries
Directions
- 1
Cut Romanesco into florets. Clean, clean and quarter the mushrooms. Cut meat into strips. Heat 1 tablespoon of oil in a pan and fry the meat strips briefly and season with salt and pepper.
- 2
Remove the meat from the pan and place it on a plate or bowl. Fry the mushrooms in the pan. Dust with flour, fry briefly and deglaze with red wine. Stir in 100 ml water, bring to the boil and simmer for 2-3 minutes.
- 3
Cook the dumplings in plenty of water for 7 minutes according to the instructions on the packet. Stir the crème fraîche into the sauce and season with salt and pepper. Remove the dumplings from the water. Heat 1 tablespoon of oil in a frying pan and fry the dumplings in it until golden brown all around.
- 4
Cook Romanesco in boiling salted water for 4-5 minutes, drain and drain. Halve the apricots, remove stone. Cut the fruit into slices. Wash parsley, dab dry and cut leaves into fine strips.
- 5
Melt the butter. Briefly toss the apricots and romanesco in it and season with salt and a little nutmeg. Add the meat to the sauce and boil up again briefly. Arrange vegetables, dumplings and meat on a plate and garnish with pink berries and parsley.
Nutrition Facts
550 kcal
40 g
28 g
31 g
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