Summary

Ingredients

• 400 g beef fillet (s) Chateaubriand
• 150 ml red wine
• 150 ml veal stock
• 0.5 ½ bunch thyme and rosemary
• 3 tablespoon butter, cold
• 1 shallot (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 0.5 ½ bunch soup greens
• 2 tablespoon balsamic vinegar
• 150 ml cream
• 2 tablespoon port wine

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Instructions

1. Preheat the oven to 175 ° C. Tie the meat into an even roll with kitchen twine and fry in oil on all sides. Salt, pepper and place on a flat ovenproof dish lined with aluminum foil and put in the oven. Turn there several times over the course of time.
2. Deglaze the roasted substances in the pan with the red wine. In a saucepan, fry the finely chopped soup greens, the cut shallot and the garlic clove in butter, fill up with the extinguished red wine and the stock, add the herbs and reduce to 1/3 of the amount. Put the mixture through a hair sieve in a sauté pan, fill it with the balsamic vinegar and port wine, bring to the boil, pour in the cream and reduce again strongly.
3. Finally, no longer boiling, bind with the cold butter and season with salt and pepper, set aside. In the meantime, take the meat out of the oven after 25-30 minutes, add the leaked meat juice to the greatly reduced sauce, wrap the meat in aluminum foil for another 5 minutes and let it rest.
4. Beat the sauce with the mixer, keep it warm and then cut the meat. It should be pink inside. Go with the following vegetables: long green beans, carrots, fresh asparagus and potatoes.