Beef Fillet with Port and Red Wine Sauce My Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef fillet (s), cut evenly from the middle piece equal thickness into 4 steaks
- 1 tablespoon clarified butter
- Salt (fleur de sel)
- Pepper, colored, from the mill
- 50 ml red wine, to extinguish
For the sauce:
- 100 ml port wine
- 100 ml red wine
- 150 ml veal stock
- 10 sprigs thyme, fresh
- 2 shallot (s), roughly diced
- 1 carrot (s), peeled, roughly diced
- 1 stem / s celery, peeled, roughly diced
- 80 g butter, cold
Print Recipe
Pin Recipe Instructions
- Put the port wine, red wine, veal stock, the diced vegetables and thyme together in a sauté pan, bring to the boil and reduce to 1/3 the amount, strain, set aside.
- Salt the steaks on both sides and fry them in the clarified butter on both sides for 2 minutes at a slightly higher temperature. Reduce the temperature and fry the areas all around for about 2 minutes, slightly browning the fillet. To finish, pepper both sides. Depending on the thickness of the fillets, place them in the 80 ° oven for 8-12 minutes and turn once halfway through.
- Now deglaze the roast with the wine and pass through a sieve to the sauce, which is then reduced by half again. Season to taste with fleur de sel and the pepper mixture and no longer boil in the cold butter piece by piece and season again. Mix up the sauce once before serving and be careful not to let it boil.
- Place a steak on 2-3 tablespoons of sauce on each plate and serve side dishes of your choice and season.
- Tip:
- The cooking status of the fillets can be checked at the touch of a finger. The tension on the ball of the hand serves as a comparison when you bring a fingertip together with the tip of the thumb and do not press fingers like thumb, but hold them together loosely and relaxed. For the index finger this corresponds to the raw state of cooking, for the middle finger it is medium and for the ring finger it is unfortunately well done.
- If you make the sauce at the same time as the meat is roasting, the entire cooking process with the oven times only takes around 20 minutes. Prepared side dishes can also be finished during this time.
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