Filet Cubes Russian Style

Dry the beef fillet with household paper. Cut into cubes of equal size. Peel and dice onion. Dice beet very finely. Drain mushrooms. Dice pickled cucumbers, rinse and chop parsley.

Heat oil strongly in frying pan. Add filet cubes. Roast for 5 min, stirring throughout. Season with salt and pepper. Remove from frying pan and keep warm.

Boil red wine and grated horseradish in the roast stock and remove from the stove.

Heat light butter in a saucepan. Sauté onion until translucent. Pour in the roast stock. Add mushrooms, cucumber cubes, chopped parsley and half of the washed cress. Fold in whipped cream.

Season with salt and pepper.

Heat remaining oil. Heat the meat briefly. Pour the vodka over it. Light and flambé.

Dip into the vegetable sauce mold.

Arrange in a baking dish. Serve garnished with washed, patted dry parsley and lemon wedges.

Approximately 555 calories / 2323 joules.

Additional dish: Grainy cooked long grain rice dusted with paprika. Or stick bread. As a drink, heavy red wine is best.

Our tip: Use your favorite red wine for cooking!

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