Fillet of Beef Hip an Whisky Cream Sauce

Fillet of beef hip on whisky cream sauce with potato-carrot gratin

Important:

Preheat oven and casserole dish to 150 °C.

Season meat with salt and pepper shortly before browning.

Heat clarified butter in a frying pan, sear Huft fillet briefly on all sides at high temperature and remove from frying pan.

Brush both sides of the huft tenders, place in the preheated baking dish and cook in the middle of the oven at 80 degrees for 1- 1 ½ hours until the meat has reached a core temperature of 60 degrees.

Melt the gravy with whiskey and cook. Add beef broth, pour liquid through a sieve into a small pan.

Add tomato ketchup and Worcestershire sauce, bring to a boil, cook a little. Stir through cream and cornstarch, add to sauce form and bring to a boil, stirring throughout. Season with cayenne pepper.

Arrange beef shank fillet on warmed plates, pour sauce over boiling hot and bring to table on the spot.

Carrot and potato gratin

Important: Grease the baking dish well

Peel the potatoes and cut them into matchstick-thin sticks. Peel carrots and cut into 4 cm long matchstick-thin sticks.

Chop parsley, mix with potato and carrot sticks and spread evenly in baking dish.

Stir milk, salt, cream, pepper and nutmeg and pour over potatoes. Sprinkle grated cheese on top.

Meanwhile, bake in the lower third of the oven heated to 200 °C for 45-50 min.

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