Fillet of Beef in Red Wine Sauce with Vegetarian Alternative

Beef fillet:

1. Sear the fillets in a very hot pan for 2 minutes on each side so that they take on color and take on toasted aromas. Then put 2 tablespoons of butter in the pan and put everything in the pan in the 110 degree oven for about 12 minutes.
2. Depending on the degree of doneness you want, take it out of the oven at the respective internal core temperature (63 degrees for medium pink) and let it infuse briefly on a board. Season lightly with salt and pepper and consume immediately.

Red wine sauce:

1. Peel and finely dice the shallots. Heat the butter, add the shallot and sauté until golden. Mash the peppercorns, add to the shallots with the sugar and tomato paste and sweat for about 3 to 4 minutes until they get color and toasted aromas.
2. Now deglaze the sauce mixture several times with approx. 150 ml red wine and reduce it again and again. Pour in the stock and bring to the boil.
3. Add the pressed garlic, thyme and the rest of the red wine and simmer the sauce over a low heat for about 10 minutes and let it reduce. Season the sauce with salt and pepper (if necessary thicken with flour butter). Then pass through a sieve.

Rosemary Potatoes:

1. First wash the potatoes. Prick the peel of the potatoes with the tip of a knife and cook in salted water until they are almost soft. Then drain the potatoes and let them evaporate briefly.
2. In the meantime, pluck the rosemary leaves off and pound them in a mortar with the oil, salt and pepper. Add the resulting marinade to the potatoes and let them steep for about 1 hour.
3. Then bake the potatoes on a baking sheet in a preheated oven at 200-220 degrees for about 20 minutes until golden brown.

Vanilla carrots:

1. Wash and clean the carrots, peel them if necessary and leave some green on them. First blanch the carrots in boiling water for about 5 minutes (depending on size) so that they are firm to the bite.
2. Then put the sugar in a large pan and let the carrots lightly caramelize. Finally add the butter with the pulp of the vanilla pod, reduce the heat and toss the carrots in the vanilla butter.

Pea puree:

1. Peel the potatoes and cook them in salted water until they are almost soft. Then add the frozen peas to the boiling water and bring to the boil again. Reduce the heat, add the mint and cook for a minute.
2. Then pour through the sieve and allow to evaporate. Puree or mash together with 100 ml coconut milk in a pot (for a very fine puree, I recommend the hand blender). Pass the mixture through a sieve. Finally add the rest of the coconut milk and bring to the boil again briefly, adding a little water if necessary. Season to taste with salt and pepper.

For the vegetarian alternative:

Stuffed eggplant boats:

1. Wash the aubergines, cut in half, hollow out, lightly salt and brush with olive oil and pre-cook in the oven at 160 degrees for 10 minutes. In the meantime, wash, peel and cut the pumpkin into small pieces, and cut the dates and tomatoes into small pieces. Cut the garlic into thin slices.
2. Lightly fry the pumpkin, tomatoes and garlic in a little olive oil. When the vegetables are slightly colored, add the dates, season with salt and pepper, if necessary a little agave syrup. Now fill the fried vegetables into the aubergine halves, sprinkle with the goat camembert and cook in the oven for another 15 minutes.

Red wine balsamic onions:

1. Peel the onions and cut into rings. Then heat the butter in a saucepan and sauté the onions in it. Stir in the tomato paste and roast briefly. Now deglaze with the red wine and add the balsamic vinegar. Now boil the whole thing open for about 10 minutes and let it reduce.