Summary

Ingredients

• 4 beef fillet (s) approx. 220 g each
• Smoked salt
• 250 g mushrooms, sliced
• 1 medium onion (s), finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoon tomato paste
• 200 ml vegetable stock
• 125 ml cream
• 1 teaspoon thyme, finely chopped
• 0.5 teaspoon ½ rosemary, finely chopped
• 1 pinch chili powder
• 3 tablespoon parsley, finely chopped
• salt and pepper
• 2 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Rub the beef fillet on both sides with smoked salt and place in the cold oven. Grill one side on the highest grill setting for 11 minutes, the other side for 7 minutes. Then leave to rest for about 5 minutes, wrapped in aluminum foil.
2. Meanwhile, sauté the onions in olive oil, add the garlic and sauté briefly. Then add the mushrooms and fry for about 6 minutes over medium heat. Add the tomato paste, stir and add the vegetable stock and cream. Let everything simmer until the sauce takes on a creamy consistency. Season with thyme, rosemary and chilli and simmer for another 3 minutes. Then season with salt and pepper and finally stir in the parsley.
3. Place the fillets on plates and spread the mushroom-cream sauce on top.
4. Serve with hash browns, croquettes or ribbon noodles, depending on your taste.