Horse Filet Roast

Attention: Use only well stored meat! Lightly pound the fillet, rub with salt and pepper and surround with the sliced bacon. Tie with a few strings of spagat only if necessary.

Fry the fillet in a pan with hot butter on all sides. Add a little clear soup and cook for about 40 minutes over medium heat, bubbling regularly. Remove meat, arrange on a plate and keep hot.

Mix the cornflour with the whipped cream and thicken the stock with it. Pour the stock over the meat and bring it to the table.

Pasta of any kind and fresh vegetables are suitable for roast fillet. These additions should only be mildly seasoned, so that the special flavor of the horse meat is still preserved in the palate.

A light red wine is an excellent accompaniment.

Our tip: Use bacon with a fine, smoky note!

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