Beef fillet with date and shallot sauce

Ingredients for 4 servings:

• 600 g beef fillet(s)
• 200 ml veal stock
• 2 shallots
• 250 ml red wine, dry
• 2 tbsp balsamic vinegar
• 100 g dates
• 80 g butter, cold
• 1 sprig(s) rosemary
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Preheat the oven to 80°C (top/bottom heat). Place a small casserole dish under the oven rack to catch any cooking juices. Season the beef fillet with salt and pepper. Sear all over in hot clarified butter (approx. 5 minutes). Return to the oven for 1 3/4 hours. Finely chop the shallots and dates. Add the shallots and dates to the pan juices and fry. Deglaze with the red wine and balsamic vinegar, add the rosemary sprig, and then reduce considerably. Add the veal stock and reduce considerably again until about 100 ml remains. Then strain through a sieve into a small saucepan. Preheat the plates in the oven. Bring the sauce back to a boil before serving. Add the cold butter in small pieces. Season the sauce with salt and pepper to taste.