1.5 kg tail end of fillet of beef
100 g butter
50 g shallots, chopped
300 ml soured cream
1 juice of lemon
tarragon, chopped
seasoning
100 g butter
50 g shallots, chopped
300 ml soured cream
1 juice of lemon
tarragon, chopped
seasoning
method
1. Cut the meat into 5 cm x 1 cm strips.
2. Heat the butter in a saute pan.
3. Season and add the beef, quickly shallow fry, tossing continuously, keeping it underdone. Remove and retain in a warm place.
4. Add the shallots to the pan and cook without colouring. Drain off any excess fat.
5. Add the cream, boil and reduce by half. Add the drained meat and incorporate by gently tossing. Do not boil.
6. Add the lemon juice, season and serve in dishes, sprinkled with chopped tarragon. and seasoning.
2. Heat the butter in a saute pan.
3. Season and add the beef, quickly shallow fry, tossing continuously, keeping it underdone. Remove and retain in a warm place.
4. Add the shallots to the pan and cook without colouring. Drain off any excess fat.
5. Add the cream, boil and reduce by half. Add the drained meat and incorporate by gently tossing. Do not boil.
6. Add the lemon juice, season and serve in dishes, sprinkled with chopped tarragon. and seasoning.
serving amount
serves 10
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