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. Cut the beef fillet into medallions approximately 2 cm thick, then cut each into strips. Peel the papaya with a vegetable peeler, cut in half, use a spoon to scoop out all seeds and separating membranes, then cut into cubes. Using an immersion blender, blend the papaya cubes with the juice of half the orange until roughly combined (some chunks are welcome).
2. Wash and dry the sage leaves. Strip about two-thirds of the leaves from the stems and cut into thin strips; set aside. Finely mince the shallot. Grate the garlic finely.
3. Heat the clarified butter in a large pan over medium-high heat. Sear the beef strips for 2 minutes on one side without moving them. Flip and cook the other side for 1 minute until browned. Transfer to a warm oven at 50°C (122°F).
4. In the same pan with the remaining cooking fat, cook the minced shallot over medium heat for about 1 minute until starting to soften. Add the grated garlic and cook for 30 seconds. Pour in the dry sherry and let it reduce almost completely (about 2 minutes), scraping up any browned bits from the bottom of the pan.
5. Add the beef broth, cream, papaya-orange mixture, turnip tops, and half of the sage strips. Zest the second orange half and add it to the sauce. Increase the heat to medium-high and let the sauce reduce by at least half (about 15 minutes), stirring occasionally. Season with salt, pepper, and chipotle chilli.
6. Remove the beef from the oven. If the meat has released a lot of juices and you want a creamier sauce, lightly dust the meat strips with potato starch before adding them to the sauce. Stir the meat into the sauce to warm through, about 1 to 2 minutes. If the sauce is too thick, thin it with juice from the reserved orange half or additional beef broth. If the sauce is too thin, remove the pan from heat and whisk in small cold flakes of butter until you reach the desired consistency.
7. Taste and adjust seasoning—the sauce should be spiced, slightly fruity, and slightly savory. Do not boil the sauce any further, as this will dry out the meat. The beef should remain pink in the center.
8. In a small separate pan, heat the olive oil over medium-high heat. Fry the remaining whole sage leaves for about 30 seconds per side until crispy. Plate the beef strips with your choice of side dishes and garnish with the fried sage leaves.