🥩 Beef fillet with red wine sauce

4 servings · prep 20 min · cook 40 min

Ingredients

• 800 g beef fillet
• 2 shallots, 2 garlic cloves
• 500 ml full-bodied red wine
• 500 ml beef stock
• 2 sprigs thyme, 1 bay leaf
• 60 g cold butter
• 1 tbsp honey
• Salt, pepper, oil

Method

1. Take the meat out 1 h ahead and pat it dry: a wet surface will not brown.
2. Sear the fillet on all sides in a very hot pan, 2 min per side, then keep it warm.
3. In the same pan sweat the shallots and garlic, add the honey and let it caramelise for 1 min.
4. Deglaze with the red wine, reduce by half, add the stock and herbs, then reduce again until the sauce coats a spoon.
5. Strain, then whisk in the cold butter off the heat, piece by piece: that is what makes it glossy.
6. Finish the fillet 12 min in a 180 °C oven for a pink centre, rest 10 min and carve thickly.

Adapted from Fleisch-Rezepte (YouTube)

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