Summary

Ingredients

• 600 g beef fillet (s)
• 200 g tomato (s)
• 200 g sour cream
• olive oil
• 10 shallot (s)
• 150 ml red wine
• 500 g mushrooms
• 1 sprig thyme
• 1 sprig rosemary
• 100 ml meat stock
• salt
• Pepper, freshly ground.

Print Recipe Pin Recipe

Instructions

1. Cut the beef fillet into cubes. Scald the tomatoes, peel them, remove the seeds, and dice them. Slice the mushrooms.
2. Heat olive oil in a large pan over medium heat. Add the beef fillet cubes and fry for 4 minutes, stirring occasionally. Season with salt and pepper, then remove and set aside to keep warm.
3. In the same pan, peel the shallots and cut them into thin rings, then add them to the remaining oil. Cook over medium heat for 2-3 minutes until translucent.
4. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
5. Add the diced tomatoes and sauté for 2 minutes.
6. Pour in the red wine and meat stock, increase heat to medium-high, and let the liquid reduce for 3-5 minutes.
7. Reduce heat to low, stir in the sour cream, and simmer for 2 minutes until the sauce thickens slightly.
8. Add the thyme and rosemary sprigs, season again with salt and pepper, and bring to a simmer for 1 minute.
9. Return the beef fillet cubes to the pan, stir gently, and serve immediately.