Beef with flambé fruits
4 servings
90 minutes
Flambéed beef with fruits is an exquisite dish of German cuisine that combines the rich flavor of meat with the delicate sweetness of pineapple and peach. The beef tenderloin, seared to a golden crust alongside mushrooms and shallots, gains a special depth of flavor. The finishing touch is the addition of fruits and dramatic flambéing with cognac, imparting a subtle caramel aroma to the dish. This cooking method comes from classic European gastronomy, where flambé adds a touch of spectacle and sophistication. The dish is perfect for festive dinners, impressing guests not only with its taste but also with its elegant presentation. The combination of meaty richness with fruity freshness makes it an excellent choice for gourmets seeking unconventional culinary solutions.
1
We beat the washed and thoroughly dried meat and turn it into small pieces. We salt and pepper to taste, placing it in a bowl.
- Beef tenderloin: 500 g
2
We clean, wash, dry, and slice the mushrooms.
- Button mushrooms: 200 g
3
Chop the peeled shallots into small cubes. Heat some oil in a pan and sauté the onions for 7-9 minutes over medium heat, stirring.
- Shallot: 2 heads
4
Heat oil over high heat, add beef, stir-frying until lightly browned, then add mushrooms and fry together for 5-6 minutes over medium heat.
- Beef tenderloin: 500 g
- Button mushrooms: 200 g
5
Add the sautéed onion to the pan and mix.
- Shallot: 2 heads
6
Add chopped fruits and heat for another 5-6 minutes.
- Pineapple: 100 g
- Peaches: 100 g
7
Ignite the cognac and pour it over the meat with fruits. It's easier to ignite the cognac by pouring it into a tablespoon.
- Cognac (brandy): 3 tablespoons
