Fillet Of Beef Poached in Red Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef fillet (s)
- 0.5 liter ½ red wine, strong
- 1 ¼ liters chicken broth
- 6 clove (s) garlic, peeled
- Thyme, about a bouquet
- 6 pepper-grains
- sea-salt
- some butter
Print Recipe
Pin Recipe Instructions
- Put all ingredients except meat and butter in a saucepan, bring to the boil and simmer for 10 minutes. Reduce the temperature to just below the boiling point (do not boil !!!) and put the beef fillet or steaks in it. Poach 6 min for rare, 8 min for medium and 12 min for well done - these times refer to steaks approx. 2-finger thick. It is best to do a pressure test.
- Remove the fillet or steaks from the stock and wrap in aluminum foil and let it simmer in the oven for about 10 minutes at a maximum of 50 - 60 degrees. Celery puree or normal mashed potatoes go very well with it
- For a sauce:
- About 0.25 l (for 6 people) of the liquid (the rest can be frozen for a gravy), poured through a sieve, boil down for about 10 minutes, assemble with butter.
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