Fillet Slices

Ingredients

• 200 g beef fillet
• 200 g veal back fillet
• 2 tbsp oil
• 150 ml veal stock (from jar)
• Salt
• ground pepper
• 400 g Green Beans
• 1 small onion
• 1 tbsp oil
• juice (from 0.5 lemon)
• 2 tbsp Dijon mustard (cream)
• 1 cup (200 g) whipping cream

Instructions

1. 1.

   Slice the beef and veal fillets into thin strips. Heat oil in a large non‑stick pan. Brown the meat slices on both sides. Gradually deglaze with veal stock and cook for 12–15 minutes over medium heat, seasoning with salt and pepper.

2. 2.

   Rinse, trim, and cut the green beans into pieces. Boil in salted water for 10–12 minutes.

3. 3.

   Peel and dice the onion. Heat oil and sauté the onion cubes until translucent. Deglaze with lemon juice and let it evaporate completely. Stir in mustard cream and pour in whipping cream, letting the sauce thicken. Mix the stock from the meat into the sauce and season with salt and pepper.

4. 4.

   Drain the beans and plate everything together.