Beef Fillet with Red Wine and Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,100 beef fillet (s)
- 100 g soup veetables (leek, celery, carrots)
- 1 clove garlic
- 1 medium onion (s)
- 1 teaspoon, heaped tomato paste
- 1 teaspoon sugar
- 100 ml red wine
- 200 ml beef stock
- 1 tablespoon, heaped clarified butter
- 50 g butter
- 1 tablespoon pepper, colored, whole
- 2 sprigs rosemary
- some salt from the mill
- some pepper from the mill
- possibly flour for binding
Print Recipe
Pin Recipe Instructions
- It would be very helpful (but not absolutely necessary) to use an oven thermometer, a meat thermometer and a fat trap.
- Rinse and clean the beef fillet (remove the tendons and degrease) and then pat dry with kitchen paper. Peel the soup vegetables and onions and cut into pieces approx. 2 x 2 cm. Peel and chop the garlic. Half of the colored pepper is roughly crushed in a mortar.
- Preheat the oven to 80 ° C top and bottom heat (no convection).
- Sear the fillet of beef in a large pan with the clarified butter on all sides so that the meat is nicely browned all around. Take the meat out of the pan, season with salt and pepper and place on a wire rack in the preheated oven. Place the drip pan underneath and the sprig of rosemary on the meat.
- The cooking times and core temperatures for English - Rare are approx. 1 hour, 20 minutes (core temperature 48 - 52 ° C), Medium Rare (pink inside) approx. 1h 30 min (core temperature 52 - 55 ° C, and for Medium approx. 1h 40 min (core temperature 55 - 59 ° C). The times indicated are based on experience with your own oven. It is better and more accurate to use a meat thermometer and stick to the core temperature.
- For the sauce, roast the soup vegetables with the onions and garlic in the pan with the roasted fillet. After 10 minutes add tomato paste and sugar and roast too. Deglaze with 100 ml of water and let it boil. Then deglaze again with 100 ml of water and let it boil. Deglaze with the red wine (100 ml), fill up with the beef stock (200 ml) and add 100 ml of water. Simmer on medium heat and reduce to half the liquid.
- Pour the sauce through a fine sieve. If at hand, degrease the sauce using a fat separator. Then put the sauce with the colored pepper in a saucepan, bring to the boil and season with salt. Add the butter in flakes, if necessary thicken with flour.
- Slice the meat, place it on a preheated plate and decorate with a sprig of rosemary and a little sauce.
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