For ➋ 2 beef fillets, 150 g each
300 g chuck beef*
50 cl gueuze
15 g soft butter
1 onion
1 carrot
1 celery stalk
1 leek
½ tomato
1 clove of garlic
peanut oil
1 thyme stalk
1 bay leaf
15 cl veal stock (fond de veau) or chicken stock
salt & fresh black pepper
Peel, wash and cut vegetables.
Cut beef into 3x3 cm cubes*. Braise in a pan with oil until brown..
Add onion, carrot, celery, green of leek, tomato and garlic.
Braise for a few m. Add thyme and bay leaf.
Add gueuze. Reduce for 3 m.
Add broth and simmer for 20 m on low fire.
Peel potatoes, cut into small pieces, put in a large baking tray. Cover with water. Add salt and 30 g of butter. Cook for 10 m on medium fire.
Meanwhile prepare the stoemp à l'oseille, a sorrel potato mash.
Put the beef and vegetable braise through a sieve and collect the juice.* Put juice in a pan and reduce with ⅓.** Put aside.
Braise the fillets of beef in butter, or grill, according to taste. Add salt and pepper.
Serve the beef fillet on a warm plate. Add some stoemp, and decorate with some sauce. Serve remaining sauce and stoemp in preheated dishes.
*Use only vegetables and beef fillets for a lighter, modern dish.
**This is the classic way. Alternatively, thicken the mixture without sieving, and serve as a meaty sauce.
