Fillet of beef

1. Season the meat with salt and pepper.
   
   
2. Heat up the oil in a non-stick pan and brown the meat on all sides but keep it medium cooked.
   
   
3. Deglaze pan with the cognac.
   
   
4. Remove the meat from the pan onto a strainer but keep the juices.
   
   
5. On the same pan, add butter and sauté the mushrooms and shallots.
   
   
6. Add mustard, ketchup, gherkins, beetroot and a dash of paprika and sauté briefly.
   
   
7. Add demi-glace and sour cream. Bring quickly to boil.
   
   
8. Add the meat, its juice, potatoes and season to taste.
   

To serve

May be served with fettucine or spaetzli

Recipe by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery