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Beef Fillet with Blackberry Ice Cream, Mashed Potatoes, Caramelized Tomatoes and Broccoli

5 from 2 votes
Total Time 6 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 86 kcal

Ingredients
 

Beef fillet

  • 1,8 kg Beef fillet
  • 1 bunch Fresh thyme
  • 1 bunch Rosemary fresh
  • 1 Pc. Garlic fresh
  • Oil
  • Coarse salt
  • Coarse pepper

sauce

  • 2 kg Beef marrow bone
  • 2 kg Water
  • 2 liter Dry red wine
  • 1 tbsp Juniper berries
  • 1 tsp Peppercorns
  • 2 Pc. Bay leaves
  • 3 Pc. Carrots
  • 1 Pc. Celeriac fresh
  • 0,5 tube Tomato paste
  • 1 pack Blackberries

Mashed potatoes and tomatoes

  • 1,5 kg Potatoes
  • 200 g Creme fraiche Cheese
  • 30 Pc. Cherry tomatoes
  • Powdered sugar
  • 1 kg Fresh broccoli
  • 1 kg Butter

Instructions
 

Beef fillet

  • Sear the beef fillet for 2 minutes on each side, then place on a baking sheet and let it rest for a few hours. Before putting it in the oven, place the thyme, rosemary and garlic on the baking sheet with the beef fillet and season the meat with salt and pepper. Preheat the oven to 80 degrees (top and bottom heat) and cook until the cooking point is 58 degrees (medium). Pierce the meat thermometer in the thickest part of the meat and, if possible, do not open the oven again until the desired cooking point.

Broccoli, mashed potatoes and tomatoes

  • Clean, blanch and fry the broccoli in butter. Then season with salt as needed. Peel, boil, mash the potatoes and mix them with crème fraîche to a light mash. Melt the tomatoes with a little oil in the pan, sprinkle with powdered sugar and let caramelize. Pepper and salt as needed.

sauce

  • Roast the bones in the oven for 30 minutes at 200 degrees. Chop the carrots and celery and fry them in a saucepan. Add the tomato paste until toasted aromas appear. Deglaze with 1L red wine, add the bones and fill up with water until all bones are covered. Add bay leaves, juniper and peppercorns. Let all ingredients cook for about 2.5 hours. If necessary, gradually fill up with red wine. As soon as everything has been reduced by half and a nice, smooth liquid has formed, strain the sauce through a fine sieve. Before serving, top up the sauce with ice-cold butter flakes. This creates a bond and the sauce gets a silky sheen.

Nutrition

Serving: 100gCalories: 86kcalCarbohydrates: 5gProtein: 7.1gFat: 1.7g
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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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