Summary

Ingredients

• 690 g beef fillet (s) (Chateaubriand - double sirloin)
• 1 shallot (s) or onion
• salt and pepper
• 250 ml red wine, strong
• 250 ml beef stock
• 150 ml cream
• oil

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Instructions

1. Wash, dry and season the meat with freshly ground black pepper. Then fry well on all sides in hot oil. Then continue cooking in the oven at approx. 120 ° C on the middle rack. (Use core temperature ).
2. At a core temperature of 65 ° C, the Chateaubriand is ready and has a lovely pink and tender core.
3. Let the meat rest well covered for 10 minutes before cutting.
4. For the sauce, finely chop the shallot, sauté in the meat stock, deglaze with the red wine and reduce to about 3 tablespoons. Then add the stock and reduce to half. Pass through a sieve into another pot, bring to the boil and season with salt and pepper.
5. To serve, put some sauce on the preheated plate. As side dishes I recommend cauliflower florets with hollandaise sauce, fried bacon beans, fresh butter mushrooms and croquettes.
6. Good Appetite.