Beef Filet with Maurels and Pasta
Ingredients
~100-200g of beef filet per person
A handful of maurels (expensive!)
1-2 cloves of garlic
Pasta of choice
Milk
Cream
Hot & sweet paprika
Salt & pepper
Peanut oil
Flour
Cooking wine
Steps
Pour some milk into a cup and add some hot water to warm it up quickly. The milky water should not be hot, but not cold either. Then throw the maurels into it.
Leave that to soak for about an hour. I recommend doing this before actually cooking.
Cut the filet into pieces that are about as thick as your thumb each.
Take the maurels out of the milk cup and cut them into small rings. Cut the garlic too while you're at it.
Prepare the pasta pot with water and salt and start heating it up.
Heat up the oven to 120C and put a plate in it.
Pour peanut oil into the pan and, once hot, lay the pieces of filet into it.
Make sure the filet pieces are nicely fried on one side before turning. Make sure to keep scratching underneath the pieces with a spatula to ensure they don't get stuck to the pan and the oil keeps seeping below it. Once one side is good. turn the pieces and spread some paprika and thyme on top.
When both sides are nicely fried, put the pieces onto the plate in the oven and start cooking the pasta in the now hopefully boiling water.
Throw some flour into the pan and deglaze with cooking wine. Reduce the heat.
Add cream, soy sauce, sweet & hot paprika, salt, pepper to make a nice sauce. Then throw in the chopped garlic and maurels.
Once the sauce is tasty, take the meat out of the oven and add it back into the pan
When the pasta is done, pour out the water and serve together with the meat and sauce.