Summary

Ingredients

• 200 g shallot (s)
• some stalks thyme
• 1 tablespoon sugar
• 2 teaspoons butter
• 300 ml port wine, red
• 2 tablespoon cassis
• 1 tablespoon tomato paste
• 250 ml veal stock
• 50 ml balsamic vinegar
• Black pepper from the mill
• 800 g beef fillet (s)
• 2 tablespoon olive oil
• sea-salt
• 1 small clove garlic

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Instructions

1. For the sauce, peel the shallots and cut into 6 - 8 wedges, depending on the size.
2. Caramelize the sugar in an approx. 20 cm diameter saucepan over low heat for 3-4 minutes until light brown. Add the shallots and butter, fry for 2 minutes, stirring constantly, then pour in the port wine. Add the veal stock and tomato paste, reduce for 30 minutes. Add the balsamic vinegar with cassis and thyme and simmer the sauce over a low heat for another 30 minutes. Season with salt and plenty of pepper.
3. Preheat the oven to 100 ° C top and bottom heat at the same time. Pat the meat dry and remove the tendons if necessary. Place the steaks on a kitchen board, flatten them a little and season with sea salt and pepper.
4. Heat the olive oil in a large pan, place the fillet pieces immediately and fry for 1 minute over medium heat, turn and fry for 2 minutes. Place the fillet pieces in the pan so that the edges are also seared.
5. Place the meat on an oven rack, put it in the middle of the oven, slide a baking sheet underneath to prevent dripping and cook until pink for 40 minutes.
6. Wash the thyme and shake dry. Peel and slice the garlic. Froth the butter in the pan, add the thyme and garlic. Take the beef fillets out of the oven and fry them in the hot herb butter for 1 minute, turning them several times. Serve with the shallots on preheated plates.