A classic from Belgian brasserie cooking: tender fried beef tenderloin with a creamy mushroom sauce of cream, butter and veal stock, sometimes with a splash of Madeira or cognac. In many Belgian restaurants the sauce stays pure, without alcohol. Inseparably linked with a mountain of Belgian frites.
Filet pur archiduc
Filet pur archiduc
Method
01
Sauce
Fry the mushrooms golden brown in the butter. Add the shallot and sweat until translucent. If you like, deglaze with Madeira or cognac and let the alcohol evaporate. Add the veal stock and reduce by half. Add the cream and reduce gently to a thickened sauce. Season with mustard, lemon juice, salt and pepper.
02
Meat
Pat the medallions dry and season with pepper and salt. Fry them in the butter and oil: rare 2–3 min per side, medium-rare 3–4 min, medium 4–5 min.
03
Rest
Leave the meat to rest for 5 min under foil.
04
Serve
With the archiduc sauce separately or over the meat, Belgian frites, salad and mayonnaise.
Tips & notes
Use fresh mushrooms and reduce the sauce sufficiently; a true archiduc sauce is thick enough to cling to the meat. Don't let the sauce boil after the cream, and it stays smooth. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the beef tenderloin with pork tenderloin for a more affordable weekday version.
- Without alcohol: leave out the Madeira or cognac; the sauce then stays pure, as is usual in many Belgian brasseries.
Contains:
Milk
Mustard
Serve with
| Calories | 377 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 7 g |
| Fat | 34 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
