John Myers
Meat: Autumnal, Fruity Burgundy Roast
The perfect meat: autumnal, fruity burgundy roast recipe with a picture and simple step-by-step instructions.
- 300 g Beef wrong fillet
- 1 tablespoon Flour
- 1 teaspoon Black pepper from the mill
- 1 tablespoon Clarified butter
- 2 piece Fresh onions
- 8 piece Fresh plums
- 0,5 liter Burgundy red
- 2 piece Bay leaves
- 4 piece Juniper berries
- 1 teaspoon Sugar
- 1 tablespoon Powidl (plum puree) *
- Salt and pepper
- Rub the wrong fillet with pepper and toss in a little flour. Heat the clarified butter in a pan and sear the meat on all sides.
- Peel the onions and cut into half rings, core the plums and cut into eighths.
- Now add the onion rings to the meat and fry them. Deglaze with a little red wine and reduce. Repeat this process about three times until half of the wine has been consumed.
- Now add the plums, bay leaves and crushed juniper berries to the meat and the rest of the wine. Add approx. 150 ml of water, cover and let simmer in a preheated oven at 125 degrees Celsius for approx. 3 hours.
- Remove the meat, cut into thin slices and keep warm. Remove the bay leaves and juniper berries from the cooked onion / plum mixture and puree. Season the sauce with a tablespoon of powder, sugar, salt and pepper. No further binding is necessary.
- Arrange the meat with the sauce on warmed plates. Dumplings or spaetzle, which are of course homemade here, are suitable as a side dish. 😉
- * Link to: Stock: Powidl
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