Steak with sauce Cafe de Paris

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1.

Peel and finely dice shallots. Wash tarragon and shake dry. Pluck the leaves and chop finely. Put butter, shallots, capers, anchovies, ketchup, mustard and cognac in a mixing bowl and puree to a smooth mass with a cutting stick. Stir in tarragon. Season the butter mixture with a splash of Worcester sauce, a little salt and pepper and chill for about 30 minutes.

2.

Pat the beef fillet dry and cut into 4 steaks / medallions. Heat the clarified butter in a large pan. Sear the steaks vigorously on both sides for approx. 1 minute, season with salt and pepper and continue to fry for approx. 4 minutes over medium heat while turning (also sear the side all around). Wrap the finished steaks in aluminum foil and let rest for approx. 5 minutes

3.

Briefly bring the liquid cream to the boil in a small saucepan. Gradually add the cold butter mixture over low to medium heat, allow to melt and beat well with a whisk. Stir the whipped cream into the finished sauce. Arrange the fillet steaks on plates and spread the hot Cafe de Paris sauce over them. Garnish with tarragon. Green salad tastes good with it

4.

Waiting time approx. 20 minutes