Summary

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

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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.