Beef Fillet NT, Red Wine Sauce, Herb Polenta Slices, King Oyster Mushrooms

Mix the mustard with the herbs. Preheat the oven to 80 degrees. Heat some clarified butter in a pan and sear the fillet on all sides, including both ends. Then take it out of the pan, brush with the herb mustard, equip with a roasting thermometer and put it in the oven.

I don't season the fillet any further, just before serving I toss some red Kampot pepper and put fleur de sel on the table so that everyone can season the fillet themselves. For me the fillet spent 1.25 hours in the oven, the time depends on the thickness and size of the fillet. That's why the meat thermometer. The fillet should have a core temperature of 55 degrees.

When the core temperature has been reached, take it out of the oven and let it rest and relax for about 10 minutes - wrapped in aluminum foil.

Heat some clarified butter in a saucepan and fry the bones all around really hot, then take them out of the saucepan and add the vegetables and roast them vigorously. When it is well roasted, add the tomato paste and powdered sugar and roast for a few minutes.

Now deglaze with the port wine and reduce to about half. Now put the stove on the lowest flame, add the bones again and also pour in the thyme sprigs and enough red wine so that everything is barely covered. And now let it reduce again and again and always pour in a sip of red wine.

The sauce should no longer boil swaying, just simmer gently. That takes a few hours. I started the day before, you can turn it off every now and then and then just turn it on again.

When all of the red wine is used up, reduce it so that there are approx. 300 ml of liquid in the pot. Then pour the sauce over a sieve and squeeze out the vegetables well. Put the sifted sauce back into the saucepan, add the beef stock and reduce to about half over medium heat.

Then season with salt and pepper and assemble with ice-cold butter. I had oxtail end pieces to roast, they still had tendons and a lot of jelly, I didn't need to put them on with butter because the sauce was really creamy because the tendons and gelatin dissolved.

Line a small shape with cling film. Bring the vegetable stock to a boil, pour in the polenta and let it swell. Then the herbs - depending on your taste, for me it was sage, thyme and oregano - stir in the Parmesan and butter and then fill the mold and smooth it out.

Let it set and turn out of the mold just before serving, cut into slices and fry briefly in melted butter on both sides over medium heat.

Heat some butter in a pan over medium heat, add the pressed garlic cloves. Then fry the king oyster mushrooms on both sides until golden brown. Just before serving, season with salt and pepper.

Arrange the polenta slices on a plate, add some of the sauce, arrange the king oyster mushrooms. Take the beef fillet out of the aluminum foil, cut it into thick pieces and serve with it and then just enjoy it.