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California Tenderloin Filet

4 servings

Ingredients

• 160 g Tenderloin (filet slices)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 20 g clarified butter (for frying)
• 20 g butter
• 62.5 ml sour cream
• Lemon juice (nach Bedarf)
• 2 Stk mushrooms
• butter (for mushrooms) (nach Bedarf)
• 60 g Rice (steamed)
• 2 Stk pineapple slices, preserved
• 2 Stk Cocktail cherries (compote)

Instructions

1. Season two tenderloin slices of 80 g each with salt and pepper.
2. In 20 g hot fat, quickly sear both sides to medium-rare, then remove.
3. Strain the cooking fat.
4. First add 20 g butter to the pan, then stir in 0.0625 l sour cream, season with salt and lemon juice, and bring briefly to a boil.
5. Clean two mushrooms and dice finely, sauté in a nut-sized piece of butter, and mix with 60 g granular steamed rice.
6. Fill the rice mixture into two small flat molds and turn out onto the center of a round plate.
7. Place the seared filets on top and pour the creamy sauce over them.
8. Finish by placing a small canned pineapple slice with a cocktail cherry on top of each.

Based on a cookbook by Hans Hofer (1964), adapted with AI.