Summary

Ingredients

For the meat:

• 1.2 kg beef fillet (s)
• 20 g clarified butter
• salt and pepper
• 4 sprigs thyme
• 1 sprig rosemary
• 2 shallot (s)
• 1 clove garlic

For the sauce:

• 20 g suar
• 2 onion (s), red
• 250 ml red wine, stronger
• 250 ml port wine, red
• 1 sprig thyme
• 4 cl Marsala

For the red wine shallots:

• 40 grams sugar
• 200 ml red wine
• 8 cl port wine, red
• 0.5 stick ½ cinnamon
• 3 sprigs thyme
• 8 carnation (s)
• 400 g shallot (s), small, peeled
• salt and pepper

To tie:

• 50 g butter

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Instructions

1. The fillet should be of uniform thickness. Otherwise, fold the thin tip backwards and tie it tight. Fry the fillet in an ovenproof pan in the heated clarified butter. This takes about 10 minutes and the meat should have a nice brown crust all around. Then salt and pepper.
2. Add the thyme and rosemary sprigs with the peeled shallots and the garlic (with the skin) and put everything together on a tray on slightly crumpled aluminum foil (the light crumpling of the aluminum foil allows the heat to circulate better and the meat cooks more evenly). The meat lies on top of the herbs, garlic and shallots.
3. Cook in the oven preheated to exactly 110 ° C top / bottom heat for a total of 1.5 hours. The temperature can be checked with an oven thermo.
4. Meanwhile, for the shallot butter sauce, caramelize the sugar until light brown. Add the onions cut into strips and roast them briefly. Deglaze with the red wine and reduce by half. Add port wine, thyme sprig and marsala and reduce everything to 100-150 ml. Then pass through a pointed sieve. Later, the red wine shallots (see below) come in this essence and the sauce is bound with ice-cold butter cubes. But this only happens right before serving. The sauce can be prepared up to this point.
5. For the shallots, let the sugar caramelize until light brown, then deglaze with red wine and port wine. Add the cinnamon, thyme sprigs, cloves and shallots. Simmer until the liquid has completely evaporated. Stir more often so that the shallots cook evenly in the red wine mixture. The shallots can also be prepared.
6. Put the finished shallots (without the herbs and spices) in the sauce before serving, heat everything, season with salt and pepper and toss in small pieces of the ice-cold butter. This gives the sauce binding, shine and, of course, taste. This should only be done right before serving.
7. Slice the fillet and serve on top of the sauce and shallots.
8. Mashed potatoes with truffles or polenta go well with it.
9. Note: The meat is roasted in this way, pink through and through, cooked to the point and melts on the tongue.