Sautéed Fillet of Beef with Red Wine Soy Sauce
Cut the leeks into very fine slices and sprinkle the potato flour on top. Heat up the sunflower oil in a pan and fry the leeks until they are brown and crispy. Cut the beef fillet into 2.5 cm thick slices and season lightly with salt and pepper.
Heat up the oil in a pan and sauté the meat on both sides (but ensure that it says rare on the inside). Remove the meat from the pan, cover with aluminium foil and keep warm. Remove the frying juices from the pan. Add the red wine and sugar and reduce by approx. one-third. Add the naturally brewed soy sauce and bring back to the boil.
Put the fried meat back in the pan and heat up briefly.
Cut the meat pieces diagonally into 3 to 4 mm wide strips. Arrange them on a plate with your choice of side dish (fried vegetables, French fries etc.). Reduce the remaining sauce in the pan and stir in the butter. Pour the sauce over the meat slices. Then sprinkle the fried leeks on top.