Beef Tenderloin Budapest Style | With Classic Hungarian Ragout

Let the beef tenderloin rest at room temperature for 20-30 minutes, then cut it into 4 equally thick slices (medallions of approx. 150 g each). Season gently with salt and freshly ground black pepper.

Prepare the vegetables and ingredients for the ragout: dice the smoked bacon into small cubes and finely chop the onion. Clean and slice the mushrooms, wash and trim the chicken liver, and cut it into smaller pieces. Dice the pepper and tomato into small cubes, and finely grate the garlic.

Peel the potatoes, cut them into even cubes, rinse thoroughly in cold water, and dry with a clean kitchen towel.