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. Ensure the beef fillet has uniform thickness by folding thin sections backward and tying if necessary. Heat the clarified butter in an ovenproof pan over medium-high heat. Sear the fillet for 10 minutes until all sides are evenly browned. Season with salt and pepper.
2. Add 4 sprigs of thyme, 1 sprig of rosemary, 2 peeled shallots, and 1 unpeeled garlic clove to the pan. Crumple aluminum foil loosely and place it on a tray. Arrange the beef and herbs on the foil.
3. Cook in an oven preheated to 110°C / 230°F using top and bottom heat for 1 hour 30 minutes. Verify the temperature with an oven thermometer.
4. While the beef cooks, prepare the wine sauce. Caramelize sugar until light brown. Add onions cut into strips and cook for 2-3 minutes. Deglaze with red wine and reduce by half (about 10-15 minutes). Stir in port wine, 1 thyme sprig, and marsala. Continue reducing to 100-150 ml (about 15-20 minutes more). Pass through a fine sieve. Set aside until ready to serve.
5. For the red wine shallots, caramelize sugar until light brown. Deglaze with red wine and port wine. Add cinnamon, thyme sprigs, cloves, and shallots. Simmer, stirring frequently, until the liquid has completely evaporated (about 20-30 minutes). This can be prepared ahead.
6. Just before serving, gently reheat the wine sauce. Remove the herbs and spices from the shallots and add the shallots to the sauce. Season with salt and pepper. Whisk in small pieces of ice-cold butter until the sauce is glossy.
7. Slice the fillet and serve on a plate with the red wine shallot butter sauce.
8. Serve with mashed potatoes with truffles or polenta.