Summary

Ingredients

• 800 g beef fillet (s), (from the center piece)
• 1 tablespoon clarified butter
• 100 ml red wine
• 200 ml veal stock
• 100 g sweet cream
• 1 teaspoon cornstarch
• salt and pepper
• sugar
• 2 tablespoon balsamic vinegar

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Instructions

1. Preheat the oven to 100 ° C.
2. Rinse the fillet, pat dry, season with salt and pepper. Fry all over in a roasting pan in clarified butter.
3. Put in the oven and let simmer for about 65-70 minutes. It is best to use a roasting thermometer. The fillet is perfect when the core temperature is 70 ° C.
4. Wrap the finished fillet in aluminum foil to rest.
5. Pour the roast set in the roaster with the red wine and the stock and allow to reduce. Mix the cream with the starch and mix into the sauce, bring to the boil.
6. Season with salt, pepper and sugar and add the balsamic vinegar.
7. Cut the fillet into slices and serve with the sauce.
8. Fondue potatoes and carrot-chestnut vegetables go perfectly with this as an autumn or winter dish.