Ingredients for 4 persons:
250 g fillet of beef
lemon pepper
200 g shallots (or pearl onions)
1 tablespoon oil
1 tablespoon butter
2 tablespoons grainy Dijon mustard
½ tsp honey
100 ml beef stock (from a jar)
150 ml whipped cream
4 tomatoes
40 g green olives
pepper
some basil leaves
Preparation:
1. Cut the fillet of beef into slices a good 1 cm thick, season on both sides lemon pepper.
2. Scald shallots with boiling water, let stand for 5 minutes, rinse with cold water and peel.
3. Heat oil and butter. Sauté fillet slices briefly on both sides, remove and set aside.
4. Sauté the shallots in the frying fat until translucent. Stir in mustard and honey.
Pour in beef stock and cream. Simmer for 15 minutes in the closed pan.
5. In the meantime, scald tomatoes with boiling water for 1 minute, quench in cold water, rinse, skin, quarter and remove seeds. Cut tomato pulp into wedges.
6. Add tomatoes and olives to sauce and heat, do not boil. Season to taste with salt and pepper. Lightly salt the fillet slices and add to the sauce. Cover and let stand for about 5 minutes. Sprinkle with basil leaves. Serve with potato dumplings.
Preparation time approx. 35min.
Per serving approx.
Calories: 262
Joule: 1100
Protein: 15,4 g
Fat: 20,1 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
