Beef fillet “Paris” is a specialty of French cuisine. This delicious dish that brings the flavors of classic French cuisine right to your plate. The rich taste of tender beef fillet, paired with the buttery, savory mix of onions, mushrooms, ham, and pickles, creates a mouthwatering experience.
- Ingredients:
- 0.2 kg of beef fillet,
- bow,
- mushrooms,,
- ham,
- pickles,
- parsley,
- salt,
- pepper,
- butter,
- demiglas sauce,
- cognac Martell,
- sour cream.
- Preparation:
- Cut a steak weighing 200 grams from the beef fillet from the marinade, add salt, pepper and coat with mustard, if desired. Fry it in a pan with very little fat (butter). We do not fry until the end, but it should remain half-bloody.
- When it is sufficiently cooked, take it out of the pan, and fry finely chopped onions, chopped mushrooms, ham, pickles cut into sticks in the fat.
- At the end of the braising, return the fillet to the pan. Then we pour alcoholic drink (Martell cognac) and flambé. At the end, we add the finished demi-glace sauce. At the end, add sour cream and some chopped parsley.
