Beef Strips in Sherry Papaya Sage Sauce

Summary

Ingredients

• 800 g beef fillet (s), old. hip
• 1 tablespoon clarified butter
• 1 shallot (s)
• 2 cloves garlic)
• 100 ml sherry, dry
• 250 ml beef broth
• 100 ml cream, old. half cream / half milk
• 1 papaya, ripe
• 1 orange (s), unsprayed
• 1 bunch fresh sage
• 1 tablespoon olive oil
• 1 tablespoon turnip tops, old. honey
• Salt and pepper, chipotle chilli
• possibly potato starch
• possibly butter

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Instructions

1. Divide the fillet into medallions and then into strips approx. 2 cm wide (not too thin, otherwise it will be dry). Peel the papaya with a peeler, cut in half, use a spoon to remove all seeds and separating membranes and cut into cubes. Put this in a narrow container for the magic wand. Halve the orange and squeeze one half. Add the juice to the papaya cubes and grind with the magic wand. A few bits are welcome to stay in there.
2. Wash and dry the sage, pluck off the leaves, cut 2/3 into strips and set aside. Cut the shallot into very fine cubes, peel the garlic and serve with a fine grater.
3. Now heat the clarified butter in a large pan and sear the fillet of beef for 2 minutes without turning. When one side is nice and brown, turn it once and fry the other side for 1 minute. Then take it out and keep it warm in the oven at 50 °.
4. Lightly sweat the shallot cubes in the frying fat, grate the garlic and deglaze with the sherry. Let it boil down almost completely. Then add the beef stock, the cream, the papaya mixture, the turnip tops (because of the color) and half of the sage strips. Rub some of the peel from the second half of the orange and add. Let this liquid reduce by at least half at a high temperature. Depending on the stove and taste, this takes about 15 minutes.If the sauce has a good consistency, season with pepper, salt, chili powder and the remaining sage strips.
5. Take the meat out of the oven. If a lot of meat juice has leaked out and you want a creamy sauce, dust the meat with a little potato starch or flour, then add it to the sauce.
6. Bring to the boil again very briefly, then remove from the hotplate and season to taste. It should be strongly spicy, slightly fruity and slightly spicy to taste. If the sauce is too thick, dilute it with the juice of the second half of the orange or some beef stock. If you want to get more binding, stir in a few ice-cold flakes of butter at the end. The sauce should no longer boil, otherwise the fillet will dry out. It should still be pink in the middle.
7. Finally, fry the remaining sage leaves briefly on both sides in a small pan with hot olive oil. Arrange the strips of meat with the desired side dishes on plates and decorate with the fried sage leaves.

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