Rinderfilet erklärt + Rezept Filet Stroganoff 🥩 Metzger Fleischkunde

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess

Welcome viewers and introduce the dish Filet Stroganoff.

Explain the history and importance of Filet Stroganoff in cuisine.

Discuss the choice of filet, emphasizing the use of the filet tip instead of the expensive middle piece.

Demonstrate how to trim the filet by cutting off the filet tip and removing sinew carefully.

Explain the quality of the filet by pressing on it to check for aging.

Cut the filet into thicker strips to prevent it from drying out when cooked.

Prepare the ingredients: bananenschalotten, Shiitake mushrooms, pickles, beef broth, tomato paste, mustard, cream, sour cream, cognac, and white balsamic vinegar.

Heat a skillet until very hot for searing the meat.

Add about 500g of filet to the hot skillet, ensuring not to overcrowd it, and sear to develop a crust.

Let the meat sit in the pan to achieve good browning before turning it over.

Remove the seared filet from the skillet and keep it warm in an oven set to 50°C.

In the same skillet, add the sliced bananenschalotten and sauté until translucent.

Add the Shiitake mushrooms and cook until browned.

Stir in the tomato paste and mustard, mixing well with the vegetables.

Deglaze the pan with cognac, scraping up any browned bits from the bottom.

Add the beef broth and bring to a simmer, then stir in the cream and sour cream.

Season the sauce with salt and black pepper to taste.

Return the seared filet to the skillet and mix with the sauce until heated through.

Finish with a splash of white balsamic vinegar for acidity and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens