dice, fry in olive oil and put aside. In the same frying pan, sauté the fillet of beef, cut into strips, season, add 1 tbsp. paradeis pulp, 1 tbsp. mustard and balsamic vinegar, add whipping cream, season, toss with the sautéed ingredients and finish with chopped parsley.
Let the cous-cous boil in vegetable soup, draw, refine with a flake of butter and two egg yolks and finish baking into cookies by means of a metal ring in olive oil.
Arrange everything on a flat plate and decorate with a bunch of parsley.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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