Pfaffenschnitzel
easy
60 mins
60 mins
Ingredients
- 1 Onion
- 1 glass (28 ml) Anchovy fillets
- 1/2 bunch Chives
- 1/2 potty Tarragon
- 2 stem(s) Parsley
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 (approx. 600 g) Fillet of beef
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 750 g Beans
- 7-10 Tbsp Salt
- 1 TABLESPOON Flour
- 1/8 l clear broth (instant)
- 100 ml Red wine
- 1/4 l Milk
- 1 pack of Mashed Potatoes
- 7-10 Tbsp (3 portions; for 0.5 l liquid)
- 7-10 Tbsp Lemon and parsley for
- 7-10 Tbsp Garnish
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and finely chop the onion. Rinse three anchovy fillets and chop finely. Wash and chop the herbs. Mix prepared ingredients and lemon peel. Wash beef fillet, dab dry.
- 2
Fry vigorously all around in hot oil. Season fillet with salt and pepper. Add herb mixture to the frying fat. Fry the meat over medium heat for 15 to 20 minutes. Pour the herb mixture over the meat.
- 3
In the meantime, clean and wash the beans and, depending on their size, possibly halve them. Put them into boiling salted water and cook for 15 minutes. Remove the fillet, wrap in foil and keep warm. Stir flour into the frying fat.
- 4
Deglaze with broth and red wine. Let it boil down for ten minutes. For the potato cookies, boil up 1/4 litre of water and milk. Remove the pot from the heat. Stir in puree powder. After one minute stir again vigorously.
- 5
Pour into a piping bag with star-shaped spout. Spray small curls onto a baking tray. Before serving, bake under the hot grill for three minutes until golden brown. Season sauce again. Cut meat into four pieces.
- 6
Garnish with remaining anchovy fillets, lemon corner and parsley. Arrange on plates with baked potatoes, beans and sauce.
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