Tips of beef fillet in cognac cream

Name: Tips of beef fillet in cognac cream
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 1 kg Romanesco; 7-10 Tbsp Salt; 500 g ribbon noodles (for example: Parpadelle); 1 Onion; 1 kg Fillet of beef; 2 TABLESPOONS Oil; 1 TABLESPOON pickled green peppercorns; 1 TEASPOON pink berries; 1 TEASPOON Orange peel in fine strips; 4 Stem(s) Oregano; 50-75 ml Cognac; 400 ml Beef stock; 1 TABLESPOON dark sauce thickener; 100 g Whipped cream; 7-10 Tbsp Pepper; 1-2 TEASPOONS medium hot mustard; 1-2 TABLESPOONS Butter; 7-10 Tbsp Pepper panicle and oregano

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

1 kg Romanesco
7-10 Tbsp Salt
500 g ribbon noodles (for example: Parpadelle)
1 Onion
1 kg Fillet of beef
2 TABLESPOONS Oil
1 TABLESPOON pickled green peppercorns
1 TEASPOON pink berries
1 TEASPOON Orange peel in fine strips
4 Stem(s) Oregano
50-75 ml Cognac
400 ml Beef stock
1 TABLESPOON dark sauce thickener
100 g Whipped cream
7-10 Tbsp Pepper
1-2 TEASPOONS medium hot mustard
1-2 TABLESPOONS Butter
7-10 Tbsp Pepper panicle and oregano

Directions

1
Romanesco clean, wash, divide into small lace. Cook in boiling salted water for about 8 minutes, drain. Cook pasta in boiling salted water according to package instructions. Peel and finely chop the onion. Wash fillet, dab dry, cut into small pieces. Heat oil. Sauté onion and fillet tips in it at high heat for about 5 minutes.
2
Season with salt, peppercorns, pink berries and orange peel. Wash oregano, pluck off leaves and add. Deglaze with cognac and stock, bring to the boil. Add sauce thickener, bring to the boil again. Refine with cream, season to taste with salt, pepper and mustard. Melt the butter in a pan, toss the Romanesco in it. Serve the pasta, ragout and Romanesco in portions, garnished with pepper pancakes and fresh oregano
3
With 8 people: