Fillet of beef with cranberry mustard
- • 300 g thickened cranberries (glass)
- • 2 tbsp medium hot mustard
- • 2–3 tbsp orange juice
- • 4 stalks of thyme
- • Salt
- • Pepper
- • 600–700 g beef fillet
- • 250 g breakfast bacon in thin slices
15 minutes
light
- 1.
- For the sauce, stir together the cranberries, mustard and orange juice. Wash the thyme, pluck the leaves off and stir in. Season to taste with salt and pepper.
- 2.
- Cut the beef fillet lengthways into approx. 2 cm thick strips. Season with a little salt and pepper. Wrap with bacon and cut into pieces approx. 2 cm wide. Cook in the hot fondue fat for 2-3 minutes. Add the cranberry sauce.
1 person approx.:
- 540 kcal
- 32 g protein
- 35 g fat
- 21 g carbohydrates
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