Filet in Stroganoff Style

Ingredients

• 250 g whole grain rice
• Salt
• 600 g beef tenderloin tip (ready to cook)
• 2 onions
• 250 g chanterelles
• 2 medium pickles
• 3 tbsp Rapeseed oil
• 20 g butter
• 1 tbsp spelt whole grain flour
• 300 ml beef stock
• 100 g Sour cream
• 1 tbsp Medium-hot mustard
• 2 tbsp lemon juice
• pepper (ground)
• 2 pears
• 4 tbsp apple jam
• 4 sprigs Parsley

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water.

2. 2.

   Peel and finely dice the onion. Clean the mushrooms. Slice the pickles lengthwise into sticks, then into very fine strips. Wash the meat, pat dry and cut into narrow strips. Heat the oil in a pan and sear the meat pieces in batches over high heat for 2 minutes, remove from the pan and keep warm. Drain the cooking fat, add the butter to the pan, sauté onions and mushrooms, dust with flour, pour in stock and bring to a boil once. Stir in the sour cream. Simmer until thickened while stirring. Mix in the meat, mustard and pickles, season with lemon juice, salt and pepper. Wash the pears, quarter them, core and cut into wedges. Immediately mix with a little lemon juice. Distribute the rice on plates, add the meat mixture, garnish with apple jam, pear slices and parsley, and serve.