Preheat the oven to 80 ° C. Place a small casserole dish under the wire rack for any juices that might leak out (I used to put the meat on a plate that was preheated in the oven, but my experience was better on the wire rack. The meat warms up better all around and there is no heat build-up from below) .
Peel and finely chop shallots and garlic. Season the beef fillet with salt and pepper and fry immediately in hot olive oil for approx. 5 minutes. If you sear it right away, you can add salt beforehand. The meat is then put in the oven for around 1 3/4 hours - the searing has closed the pores and now it can infuse in its own juice.
Now add the garlic and shallots to the roasting dish and fry them. Add tomato paste and sauté briefly. Deglaze with the red wine and reduce greatly. Then add the veal stock and reduce again - about 200 ml should be left. Then press through a sieve and put in a small saucepan. Now add the rinsed red peppercorns and the balsamic vinegar.
Just before the meat is allowed to put on the plate, bring the sauce to the boil again. Stir in the cold butter piece by piece and season with salt and pepper.
Cut the beef fillet into slices and serve with the sauce on preheated plates.
Don`t be alarmed - the meat is blood-red in color (due to the low temperature), but not bloody.
Serve with a salad of your choice or beans as a side dish.
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