FILLET OF BEEF CHASSEUR
Nötfilé Chasseur
A slice of tender meat, fried to perfection, is just the thing to serve at a dinner if you're a meat lover. It's served with mushrooms and tomatoes à la chasseur, hunter style.
Serves 4
4 slices fillet of beef, tenderized, approx 1 lb
2 tablespoons butter and margarine
½ teaspoon salt
some black or white pepper
Chasseur mix:
3½ oz fresh mushrooms
2 tablespoons finely chopped onion
1 tomato
½ teaspoon salt
0.4 cup white wine
0.4 cup bouillon (I use chicken)
Start with making the chasseur mix. Trim and slice the mushrooms. Rinse and dice the tomato and chop the onion. Brown the fat in a frying pan and brown the meat well on both sides. Flavor with salt and pepper. Lower the heat and continue cooking for about 2 minutes on each side. The cooking time depends on how you want your meat fried - the more tender meat, the shorter the cooking time. Take up the meat and keep warm.
Put mushrooms, onions and tomatoes in the frying pan and let it all sizzle for a while, so that the mushrooms give away their liquid. Dilute with wine and bouillon and quickly bring just to boiling point, then simmer for a few minutes. Flavor with salt.
Pour this mixture piping hot over the meat and serve right away, with boiled potatoes, some boiled vegetables and also a fresh green salad.
Enjoy!
Bella
Nötfilé Chasseur
A slice of tender meat, fried to perfection, is just the thing to serve at a dinner if you're a meat lover. It's served with mushrooms and tomatoes à la chasseur, hunter style.
Serves 4
4 slices fillet of beef, tenderized, approx 1 lb
2 tablespoons butter and margarine
½ teaspoon salt
some black or white pepper
Chasseur mix:
3½ oz fresh mushrooms
2 tablespoons finely chopped onion
1 tomato
½ teaspoon salt
0.4 cup white wine
0.4 cup bouillon (I use chicken)
Start with making the chasseur mix. Trim and slice the mushrooms. Rinse and dice the tomato and chop the onion. Brown the fat in a frying pan and brown the meat well on both sides. Flavor with salt and pepper. Lower the heat and continue cooking for about 2 minutes on each side. The cooking time depends on how you want your meat fried - the more tender meat, the shorter the cooking time. Take up the meat and keep warm.
Put mushrooms, onions and tomatoes in the frying pan and let it all sizzle for a while, so that the mushrooms give away their liquid. Dilute with wine and bouillon and quickly bring just to boiling point, then simmer for a few minutes. Flavor with salt.
Pour this mixture piping hot over the meat and serve right away, with boiled potatoes, some boiled vegetables and also a fresh green salad.
Enjoy!
Bella
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