Summary

Ingredients

• 500 g beef fillet (s)
• 250 g mushrooms, fresh
• 175 g cucumber (s) sticks
• 3 shallot (s)
• 1 clove garlic
• 100 ml broth
• 200 ml cream
• 50 g butter, (for the shallots)
• 50 g clarified butter, (for the meat)
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard, (or more)
• salt
• Pepper from the grinder
• Paprika powder
• Worcester sauce

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Instructions

1. Put the butter in a casserole, add the finely diced shallots and lightly brown, briefly sweat the also finely diced garlic clove. Add the sliced mushrooms, sauté briefly and deglaze with the stock. Simmer for a few minutes over medium heat with the lid closed.
2. Put the saucepan aside and stir in the cream. Add the tomato paste and mustard and season with salt, pepper, paprika and the Worcester sauce. Now add the thinly sliced cucumber and let it steep for a few minutes. Keep warm at the lowest possible temperature.
3. Now fry the meat, cut into fine strips, in portions in hot clarified butter (brown on the outside, pink or bloody inside) and add to the sauce. Let it steep for a few minutes and, if necessary, season with salt and pepper.
4. Serve with spaetzle.