Beef Fillet Ragout

Ingredients

• 500 g beef fillet
• Salt
• pepper (ground)
• 1 onion
• 1 sprig rosemary
• 100 g cornichons
• 100 g pickled baby corn
• 700 g potatoes
• 1 Cauliflower
• 2 tbsp clarified butter
• 200 ml red wine
• 1 tbsp whole wheat flour
• 4 tbsp crème fraîche
• 1 tbsp whole wheat breadcrumbs
• 2 tbsp butter

Instructions

1. 1.

   Cut the fillet into fine strips and season with salt and pepper. Peel and dice the onion, chop the rosemary, slice the cornichons and pickled baby corn.

2. 2.

   Wash and peel the potatoes. Bring plenty of salted water to a boil and cook the potatoes over medium heat for about 15–20 minutes until tender.

3. 3.

   Meanwhile, clean, wash and cut the cauliflower into florets. Boil in salted water for about 10–15 minutes until cooked.

4. 4.

   Heat clarified butter in a large pan, sear the beef portions on all sides for 30 seconds to 1 minute over high heat, remove and keep warm. In the drippings sauté onions with rosemary, deglaze with red wine, add 100 ml water and pickled vegetables. Simmer 2–3 minutes. Mix flour with a little cold water and stir into the simmering sauce; bring to boil, then fold in crème fraîche and the beef, taste again.

5. 5.

   Toast the breadcrumbs in a pan. Add butter and let melt.

6. 6.

   Drain potatoes and cauliflower, plate them together with the ragout. Serve topped with buttery breadcrumb crumbs over the cauliflower.