Summary

Ingredients

• 4 piece (s) beef fillet (s), well hung, at least cm thick
• Black pepper from the mill
• 250 g onion (s), peeled, finely dice
• 200 g butter
• 2 cloves garlic)
• 8 sprigs thyme
• 4 sprigs rosemary
• 400 ml red wine
• 1 tablespoon honey, more to taste
• 1 tablespoon balsamic vinegar, best quality, more to taste
• sea-salt
• 1 tablespoon olive oil

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Instructions

1. Min. Take the fillet of beef out of the refrigerator 30 minutes before preparation. If you don`t get a well hung, then it`s better to use a loin.
2. Preheat the oven to 120 ° convection.
3. Dice 150 g of the butter and immediately return to the refrigerator. Thinly slice garlic, onions, peel and finely dice. Pluck the thyme from the stems (only 4 branches!).
4. Let half of the remaining butter become frothy in a pan. Sauté the onions and garlic in it, stirring constantly. Deglaze with the red wine that is then also served with the meal, add a sprig of rosemary and the thyme leaves. Reduce until the sauce is syrupy.
5. In the meantime, heat a heavy pan with the remaining butter. Lightly season the beef fillets with sea salt from the mill and black pepper from the mill. Pour into the hot pan and place the remaining sprigs of thyme and rosemary on top. Fry for 2 minutes, turn and fry for another two minutes. Immediately remove from the plate and place in the preheated oven. In 15 minutes, the beef fillets are really nice and medium. Also put the plates in the oven to preheat.
6. Remove the rosemary sprig from the sauce. Season to taste with the honey and balsamic vinegar, as well as sea salt and black pepper from the mill. The sauce should be really thick.
7. Put the beef fillet on the preheated plate, place a tablespoon of the sauce on top and two more next to it and decorate with a sprig of thyme and rosemary each.
8. Side dish according to taste.