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Beef Moskovskala

The go-to fancy dinner for carnivores! Traditionally served with rice and baby peas, or pommes duchesse, but you can add any veggie side you enjoy. The sauce is incredibly rich, so you'll want to keep the sides fairly bland. 
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Servings: 4 people

Ingredients
  

  • 600 g beef fillet
Sauce Moskovskala
  • 100 ml cream
  • 400 ml sauce Espagnol
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tin tomato paste
  • 5 tablespoons paprika
  • 1 dl vodka (1 dl = 100ml)
  • splash red port
  • splash tomato sauce
  • splash worcestershire sauce
  • splash tabasco sauce

Method
 

  1. Brown the beef fillet all over. Take out and rest, covered, while you continue with the sauce in the same flambé pan.
  2. Add onion and garlic and cook until translucent and fragrant.
  3. Add tomato paste.
  4. Add vodka and flambé!
  5. Add sauce Espagnol and paprika.
  6. Add splash of port, tabasco and tomato sauce
  7. Add salt and pepper to taste
  8. Add cream just before serving
Beef Fillet
  1. Cut the browned fillet into slices and add to the finished sauce to warm