Beef Fillet with Mustard Sauce

Fry 4 beef fillet slices in the butter on both sides, each according to thickness, for about 3 minutes, remove from the frying pan, season and keep warm with the lid closed. Add a little more butter to the stock and sauté a finely chopped shallot until translucent. Add a pickled cucumber cut into strips and 2 tablespoons of mustard. Add cream and make the sauce until it is creamy.

In the meantime, toast bread slices the size of the meat pieces in the toaster. Divide evenly among 4 preheated plates, top each with 1 folded slice of prosciutto and 1 lung roast, and spread sauce evenly over the top.

A feast for a special occasion.

Goes well with: leaf and other leaf salads

Drink: dry white wine

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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