Beef Fillet in Red Wine Sauce with Potato and Celery Puree and Braised Tomatoes

5 from 8 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 100 kcal


  • 5 Pc. Beef fillet pieces 3 cm wide
  • 6 Pc. Floury potatoes
  • 0,5 Pc. Celery
  • Milk
  • Butter
  • Beans
  • 10 Pc. Bacon strips
  • Cocktail tomatoes
  • 2 Pc. Rosemary sprigs
  • Nutmeg
  • Pepper
  • Salt
  • 1 tbsp Honey
  • Sugar
  • 1 tsp Balsamic vinegar
  • Café de Paris
  • Frying oil
  • 2 tbsp Olive oil
  • 2 Pc. Carrots
  • 2 Pc. Onions
  • 2 Pc. Garlic cloves
  • 1 l Red wine
  • 500 ml Beef stock
  • 4 Pc. Bay leaves
  • 2 Pc. Sprigs of thyme
  • Food starch


Potato and celery puree:

  • For the potato and celery puree, peel the potatoes and celery and chop finely. Cook the pieces in boiling water until they are soft.
  • As soon as the potatoes and celery are soft, pour off the water and pass the potatoes and celery through a potato press. Milk and butter n.B. add to make the puree creamy.
  • Then add a little nutmeg, pepper and salt as required. to taste.

Braised tomatoes:

  • For the braised tomatoes, mix the tomatoes with about 2 tablespoons of olive oil and 1 tablespoon of honey. Add 1 teaspoon of balsamic cream and season well with salt and pepper.
  • Then add 2 chopped rosemary sprigs and mix everything together.
  • Place on a piece of parchment paper and fold the ends together to form a small package. Cook at 180 ° C top and bottom heat for approx. 15-20 minutes.

Red wine sauce:

  • For the red wine sauce, cut 2 carrots, 2 onions and 2 cloves of garlic into small pieces. Sweat in a pan with a little frying oil and then deglaze with 1 liter of Merlot and the beef stock.
  • Add the bay leaves and the thyme sprigs and reduce for approx. 45 minutes. As soon as the sauce has been reduced by at least half, pass the sauce through a hair sieve so that there are no more bits in the sauce.
  • Then season with pepper, salt and sugar and thicken with a little cornstarch.

Beans with bacon:

  • For the bacon beans, wash the beans and cut off the ends. Cook in boiling water for 3-4 minutes. Then rinse the beans under cold water and let them cool down.
  • In the meantime, place 2 strips of bacon on top of each other and sprinkle with pepper, salt and Café de Paris spice mixture.
  • Then wrap the beans in small packages and fry them on both sides over high heat in a pan, so that a crust is formed.

Beef fillet:

  • For the fillet of beef, pepper the fillet of beef. Sear both sides in a pan with a little frying oil.
  • Finish cooking at 100 ° C top and bottom heat up to a core temperature of 60 °.


Serving: 100gCalories: 100kcalCarbohydrates: 3.2gProtein: 0.2gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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