Ingredients
4 ea  Beef filet medallions, 200 g each
80 g  Butter
1/2 lit  Meat broth, cooked down
120 g  Carrots
120 g  Leeks
120 g  Pearl onions
Bouquet garni (celery, laurel, thyme etc.)
20 g  Fruit Chutney
10 g  Mustard seeds
2 ea  Tomatoes, ripe
1 sprig  Dragonella
Hacomat, to taste
Pepper, to taste

Preparation
Heat 40 grams of butter in a low pan and brown the meat on bothsides for a couple of minutes. Place the meat broth in anotherpan and add the vegetables (carrots, leeks and onions) diced, themustard seeds and the sprig of dragonella. Lay the brownedmeat on the bottom of the pan and cook for 8 minutes covered.Remove the medallions and the vegetables and keep warm. Dicethe tomato and add them to the pan. Dice the fruit chutney andadd to the pan and cook for a couple of minutes until the saucehas thickened. Remove the pan from the gas and stir in theremaining butter.

Setting
Arrange the vegetables in the center and cut the medallions tohighlight the pink meat inside and thus a filet perfectly cooked.Pour two tablespoons of sauce over the meat and sprinkle with afew drops of Balsamic Vinegar and serve.

Specialty Ingredients
#20096  Balsamic Vinegar
#513  HACO-Swiss HACOMAT