Filetspitze auf getrüffeltem Ei

Ingredients

• 400 g beef tenderloin tip
• 2 shallots
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 3 tbsp vegetable oil
• 1 tsp curry powder
• 40 ml cognac
• 250 ml Beef broth
• 100 ml whipping cream
• 1 tomato
• 6 Eggs
• 1 tsp turmeric
• 2 Tbsp whipping cream
• 1 tsp chopped truffle
• 2 tbsp butter
• 2 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the tenderloin, pat dry and cut into four roughly equal pieces. Peel and finely dice the shallots and garlic. Season the meat with salt and pepper and sear in a pan with 2 tbsp hot oil on all sides until browned. Remove from the pan. In the remaining oil, sauté the shallots and garlic briefly, add curry powder, then deglaze with cognac. Add beef broth and reduce to about half. Dice the tomato after washing, quartering, removing seeds, and chopping small. Blend the sauce with an immersion blender, stir in whipping cream, and return the meat. Cover and let simmer gently for about 5 minutes.

2. 2.

   Whisk the eggs with turmeric, whipping cream, truffle, and a pinch of salt. Cook slowly in not too hot butter until softly scrambled, stirring occasionally. Use rings to arrange on preheated plates. Taste the sauce, spoon it onto the plate, then place the tenderloin tips on top. Remove the rings and garnish with tomato cubes and parsley before serving.