Tournedos with apple-rosemary chutney

Name: Tournedos with apple-rosemary chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 7-10 Tbsp salt, pepper, nutmeg; 2 small onions; 1 (approx. 250 g) sour apple; 4 Beef fillet steaks (125-150 g each); 4 discs Bacon; 1 TABLESPOON Oil; 100 ml White wine or broth; 100 ml Vegetable broth; 5 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar; 1-2 TEASPOONS fresh or; 7-10 Tbsp dried rosemary needles; 1/2-1 TEASPOON Cornstarch; 1 tablespoon (10 g) Butter; 7-10 Tbsp pink berries; 7-10 Tbsp and herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Brussels sprouts
7-10 Tbsp salt, pepper, nutmeg
2 small onions
1 (approx. 250 g) sour apple
4 Beef fillet steaks (125-150 g each)
4 discs Bacon
1 TABLESPOON Oil
100 ml White wine or broth
100 ml Vegetable broth
5 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar
1-2 TEASPOONS fresh or
7-10 Tbsp dried rosemary needles
1/2-1 TEASPOON Cornstarch
1 tablespoon (10 g) Butter
7-10 Tbsp pink berries
7-10 Tbsp and herbs

Directions

1
Clean and wash the Brussels sprouts, cover them with a little salt water and steam them for 20 minutes
2
Peel onions and cut them into thin slices. Peel, quarter and core the apple. Cut into fine slices
3
Wash and dry steaks if necessary. Wrap 1 slice of bacon around each steak. Fry in hot oil at high heat for 1 minute on each side. Season with salt and pepper. Continue to fry for 2-4 minutes on each side at medium heat. Take the steaks out, keep warm
4
Fry the onions and apple in the frying fat while turning. Deglaze with white wine, stock and vinegar. Season with sugar, salt, pepper and rosemary. Let it boil down a little over high heat. Stir starch and 1 tbsp. water until smooth. Bind the chutney with it and let it simmer for a short time
5
Drain the sprouts, add butter and toss. Season with a little nutmeg. Serve everything. Garnish if necessary. Butter potatoes taste good with it.