Fillet Platter with Tomato and Cognac Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef fillet (s)
- 500 g pork fillet (s)
- 1 tablespoon oil
- 2 tablespoon tomato paste
- 1 glass stock (beef stock), (400 ml)
- 3 tablespoon cognac
- 2 tablespoon coffee, cold, stronger
- 200 g whipped cream
- 1 tablespoon cornstarch
- 2 medium tomato (s)
- 1 onion (s), finely chopped
- some cayenne pepper
- 2 stems parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the fillet of beef in a pan in the hot oil. Season with salt and pepper and place on a baking sheet lined with aluminum foil. Set the pan aside. Fry the fillet in an oven preheated to 175 degrees for approx. 40 - max. 50 minutes.
- After about 15 minutes, fry the pork fillet in hot frying fat all around. Season with salt and pepper as well. Place with the finder fillet and fry to the end. Set the pan with the frying set aside for the sauce.
- For the sauce, sauté the chopped onion in the frying fat. Sweat tomato paste in it. Deglaze with the stock, reduce a little. Stir in the cognac, coffee and cream, bring to the boil. Mix the starch and 1 tablespoon water until smooth. Thicken the sauce with it and let it simmer briefly.
- Core and dice tomatoes. Finely chop the parsley. Add both to the sauce. Season to taste with salt and cayenne pepper. Add meat juice that may have formed on the aluminum foil to the sauce.
- Cut the fillets and arrange everything.
- Croquettes also taste delicious.
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