Summary

Ingredients

• 2 piece (s) beef fillet (s), from the middle a 00 g
• 2 tablespoon cornstarch, (Mondamin)
• 2 shallot (s), finely diced
• 1 clove garlic, crushed
• some salt and pepper, a pinch sugar for seasoning
• 1 tablespoon mustard, medium hot
• 0.5 teaspoon ½ broth, instant
• 0.5 liter ½ beer, yeast white, light
• 100 g sour cream
• 2 slices white bread
• 1 teaspoon mustard, Dijon
• 4 Rösti thalers, frozen for the oven
• Clarified butter

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Instructions

1. Season the meat with salt and pepper and dust with the cornstarch. (The easiest way to do this is in a freezer bag)
2. Heat clarified butter in a pan and fry the meat for 2 minutes on both sides, remove, wrap in foil and set aside.
3. Sauté the shallots in the pan, let them become translucent and add the garlic. Deglaze with the beer. Season with mustard, stock powder, sugar, salt and pepper and simmer everything without the lid for a good 5 minutes.
4. Then add the meat with the meat juice that has leaked out and let it simmer gently for 5 to 10 minutes, turning several times. It depends on how red or pink you like it. (10 min. Almost done)
5. In the meantime, prepare the rösties in the oven according to the instructions on the packet.
6. Cut the white bread onto the meat slices and toast vigorously. Spread 1 teaspoon of Dijon mustard on each side of bread.
7. Stir the sour cream into the sauce. Place the meat on the bread slices and cover with sauce. Serve with the hash browns.