Beef Fillet in Burgundy Sauce with Fried Vegetables

First brown the veal bones in the oven (at 160 ° C, about 5 hours).

For the burgundy sauce, roast the veal bones with the diced vegetables in a saucepan. Add the tomato paste and roast it too. Then add thyme, rosemary, bay leaves, peppercorns and pour some wine and some veal stock. Let it simmer a little, then fill up with the rest of the broth and red wine and simmer for at least 3 hours. Then pass through a sieve and continue to boil down. Refine with the butter and port wine and season with salt and pepper.

Fry the beef fillet in a preheated pan with a little oil (not native) on all sides for a maximum of 2 minutes. Preheat the oven to 80 ° and let the beef fillet cook for about 80-90 minutes until the meat has reached a core temperature of 57 ° C. Then let it rest in the oven for 5 minutes with the oven door open. Catch the meat juice and pour it into the Burgundy sauce. Then cut the fillet into slices and serve quickly.

Put the roasted vegetables in a saucepan, make sure that the carrots are not too thick (otherwise cut in half again), cut the zucchini into half slices, season with sea salt and pepper and then drizzle with olive oil. Roast in the oven for about 30 minutes at 160 ° C. Before serving, toss the vegetables in butter and sprinkle with the chopped parsley.