Beef Fillet with Macadamia Crust and Sherry Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 10)

Ingredients

  • 2 kg beef fillet (s), pieces cut in the middle
  • salt and pepper
  • 3 tablespoon oil
  • 6 sprigs rosemary
  • 5 slices toast
  • 125 g macadamia nuts
  • 175 g butter
  • 3 egg (s)
  • 0.25 liter ¼ sherry, dry
  • 600 ml water
  • 2 glasses stock (beef base), each 40 g, for 300-400 ml liquid
  • 250 g crème fraîche
  • 2 tablespoon sauce thickener
Beef Fillet with Macadamia Crust and Sherry Sauce
Beef Fillet with Macadamia Crust and Sherry Sauce
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Instructions

  1. Preheat the oven to 80 ° C.
  2. Pat the fillets dry. Season well with salt and pepper. Fry in hot oil. Place on a tray and cook in the oven for about 3 hours. Set the roast set aside.
  3. Wash the rosemary, pat dry, chop the needles. Finely chop the toast and nuts in a blender. Melt the butter, stir in with the rosemary and eggs. Season with salt and pepper.
  4. Remove the fillets. Turn the oven up to 225 ° C.
  5. Brush the fillets with the nut mixture and bake for 10-15 minutes.
  6. Heat the roast. Pour in the sherry and 600 ml of water, bring to the boil. Stir in the beef base, reduce for 5 minutes. Stir in the crème fraiche, season to taste. If the sauce is too thin, it may be thickened with a sauce thickener.
  7. Croquettes can be served with this.

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