Roast Beef Fillet on Caramelized Red Wine – Shallots with Truffled Mashed Potatoes

Summary

Ingredients

• 1 kg beef fillet (s)
• 2 shallot (s), unpeeled
• 2 cloves garlic, unpeeled
• 2 tablespoon clarified butter
• 5 sprigs thyme
• 1 sprig rosemary
• Salt and pepper, freshly ground black

For the vegetables:

• 3 tablespoon sugar
• 200 ml red wine
• 80 ml port wine, red
• 0.5 stick ½ cinnamon
• 6 sprigs thyme
• 5 clove (s)
• 2 onion (s), red
• 2 tablespoon sugar
• 250 ml red wine
• 4 tablespoon Marsala
• 2 sprigs thyme
• 60 g butter, diced, cold
• 440 g shallot (s)
• 1 kg potato (s), floury cooking
• salt
• 300 ml milk
• 2 tablespoon oil, (truffle oil)
• 100 g butter, (truffle butter)
• Salt and pepper, freshly ground black
• 4 tablespoon whipped cream
• 4 tablespoon chervil, fresh for the garnish

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Instructions

1. The time required to prepare this special dish is around two and a half hours. For relaxed preparation, it is advisable to have all the ingredients ready to cook beforehand. And let`s go:
2. First the roast:
3. Preheat the oven to 120 degrees. Line a baking sheet with aluminum foil.
4. Halve the shallots, press down the garlic cloves. Heat clarified butter in a pan, fry the beef fillet well on all sides and then season with salt and pepper. Now add the shallots, garlic, thyme and rosemary and continue frying for 2-3 minutes. Now place all the ingredients on the prepared baking sheet and cook for 1 1/2 hours on the middle rack in the preheated oven.
5. Now the red wine shallots:
6. Peel the shallots (you can prepare them beforehand). Caramelize the sugar in a saucepan over medium heat until light brown. Deglaze with red wine and port and add the cloves, half a stick of cinnamon and sprigs of thyme. Mix in the shallots and reduce the liquid completely over medium heat and set aside.
7. Peel the red onions (you can prepare them beforehand) and cut into thin strips. Caramelize the sugar in a saucepan over medium heat until light brown. Add the onion strips and fry briefly. Deglaze with red wine and port wine. Add thyme and marsala, reduce everything to approx. 100-150 ml and pour through a fine sieve. Add the red wine shallots and stir in the butter cubes to thicken.
8. The puree:
9. Peel the potatoes and cut into pieces (you can prepare them beforehand) and cook them as boiled potatoes, drain them and let them evaporate.
10. Bring the milk and truffle oil to the boil in a large saucepan, add the potatoes and mash to a puree. Season to taste with the truffle butter, salt and pepper and cover and keep warm. Just before serving, fold in the whipped cream.
11. Just before the fillet is done, reheat the sauce. Cut the fillet into slices and serve with the puree and sauce and garnish with the chervil leaves (you can also prepare beforehand).
12. I guarantee an unforgettable pleasure.

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