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100 Fillet of beef Serves 4 | Preparation time 40–90 minutes Ingredients 450–650 g fillet of beef, ready to cook | individual joint or medallions 1 ½ tbsp. oil 250 g sour cream 70 g mayonnaise 3 tsp. horseradish cream 2 tsp. mustard, coarse-grained 3–4 tomatoes, sundried | finely chopped Salt Pepper 1–2 baguette rolls | split lengthways For the garnish: 100 g rocket Accessories: Kitchen string Solid cooking container Preparation Tie up the fillet of beef (individual joint or medallions) to make a uniformly thick piece. Heat the oil in a pan and sear the fillet of beef (individual joint or medallions) until golden brown. Place in a solid cooking container and cook using the settings indicated for the Automatic programme or the manual settings. Allow the fillet of beef (individual joint or medallions) to rest for 5–10 minutes after cooking. Meanwhile, mix together the sour cream, mayonnaise, horseradish cream, mustard, finely chopped tomatoes, salt and pepper and spread on the halved baguettes. Carve the fillet of beef (individual joint or medallions) into very thin slices and place on the baguettes. Garnish with rocket. Settings Automatic programme Meat | Beef | Fillet of beef | Piece / Medallions Programme duration individual joint: 60 minutes Programme duration medallions: 20 minutes Manual Function: Steam cooking Temperature for all meat sizes: 53/63/75 °C | Rare / Medium / Well-done Duration: For an individual joint: 70/60/50 minutes | Rare / Medium / Well-done For medallions 1 cm thick: 10 minutes For medallions 2 cm thick: 30/20/20 minutes | Rare / Medium / Well-done For medallions 3 cm thick: 40/30/30 minutes | Rare / Medium / Well-done Useful tip The degree of doneness will depend on the thickness of the piece of meat. A short duration is recommended for thinner cuts.