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 both sides for a couple of minutes. Place the meat broth in another pan and add the vegetables (carrots, leeks and onions) diced, the mustard seeds and the sprig of dragonella. Lay the browned meat on the bottom of the pan and cook for 8 minutes covered. Remove the medallions and the vegetables and keep warm. Dice the tomato and add them to the pan. Dice the fruit chutney and add to the pan and cook for a couple of minutes until the sauce has thickened. Remove the pan from the gas and stir in the remaining butter.

Setting
Arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus a filet perfectly cooked. Pour two tablespoons of sauce over the meat and sprinkle with a few drops of balsamic vinegar and serve.

Specialty Ingredients
#513  HACO-Swiss HACOMAT