← All recipes

🍽️ Filet Steak with Fruits

474 kcal · 30 min · 4 servings

Ingredients

• 2 pieces beef tenderloin (from the center piece approx. 200 g each)
• 2 pears
• juice of one lemon
• 20 g clarified butter
• 250 ml dry white wine
• 1 tbsp oil
• 1 tbsp butter
• 200 ml veal stock
• 2 tbsp cranberry compote (or lingonberry compote)
• salt
• pepper (from the mill)
• 1 sprig rosemary

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat with freshly ground pepper.
4. 4. Tie the meat firmly with kitchen twine to keep its shape.
5. 5. Wash the pears thoroughly.
6. 6. Peel the pears completely.
7. 7. Drizzle the peeled pears with lemon juice.
8. 8. Heat ghee in a pan.
9. 9. Sauté the pears all around in the hot fat.
10. 10. Deglaze the pears with wine.
11. 11. Cook the pears covered for approx. 12 - 15 minutes.
12. 12. Remove the pears from the pan as soon as they are soft.
13. 13. Keep the pears warm.
14. 14. Heat oil together with the butter in the same pan.
15. 15. Sear the meat strongly on both sides.
16. 16. Salt the meat after searing.
17. 17. Continue to fry the meat for another 3 - 4 minutes on each side over medium heat.
18. 18. Remove the meat from the pan.
19. 19. Keep the meat warm.
20. 20. Deglaze the pan with 100 ml of the pear cooking liquid.
21. 21. Add veal stock.
22. 22. Reduce the sauce quickly to half.
23. 23. Stir the cranberries into the sauce.
24. 24. Season the sauce with salt and pepper.
25. 25. Remove the kitchen twine from the meat before serving.
26. 26. Plate the meat with the pears on pre-warmed plates.
27. 27. Garnish the dish with rosemary.
28. 28. Serve with vegetables and mashed potatoes as desired.

Nutrition per serving

• kcal: 474
• Protein: 35 g · Fett/Fat: 27 g · Carbs: 22 g