Fillet Steak with Cafe De Paris Butter with Potatoes with Sour Cream And

Beef tenderloin steaks: Roast the tenderloin steaks in clarified butter until golden brown on both sides. Add rosemary, thyme, halved shallot and garlic. Season with salt and pepper and cook gently until done. Place the finished steaks on an aluminum foil-lined baking sheet, top with the cold Cafe-de-Paris butter and bake under the oven broiler until golden brown.

Cafe-de-Paris butter: Beat the butter with the salt until very creamy. Blanch the shallots in white wine, rinse, squeeze well and add to the fluffy butter form with all the other ingredients, continue beating.

Pour the butter into a piping bag with a hole nozzle. Squirt small rosettes onto a plate lined with cling film and set aside to cool.

Schmandkartoffeln: Cook the potatoes in enough salted water until they are not completely soft, peel them and cut them in half or whole, depending on their size. Mix the sour cream or crème fraiche with salt and pepper. Fry the potatoes in the hot butter with the rosemary until golden brown, season with salt, pepper and caraway and place in an ovenproof dish. Sprinkle the shallots and garlic on top, spread the sour cream or crème fraiche evenly on top and sprinkle with the grated mountain cheese. Bake everything together in the oven at 200 °C for about 20 minutes until golden brown.

Red wine sauce: fry onions and garlic in butter. Add the sugar and the paradeis pulp and fry briefly. Add rosemary and thyme, season with balsamic vinegar.

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