Beef fillet with broad beans, beetroot and oven-baked tomatoes

Ingredients for 4 servings:

• 2 tbsp oil
• 1 shallot(s), finely diced
• 3 tbsp sugar
• ½ tsp coriander seeds, finely ground
• ½ tsp fennel seeds, finely ground
• 200 ml apple juice
• 1 lemon(s), the juice
• 2 beetroots, fresh, peeled and finely sliced
• 10 cherry tomatoes on the vine
• 1 tbsp olive oil for brushing the tomatoes
• 1 tbsp powdered sugar
• 1 pinch of sea salt
• 400 g beef fillet(s)
• 3 tbsp olive oil
• 1 tbsp Allspiceón de la Vera , mixed with the olive oil
• 2 sprigs of thyme
• 500 g beans, thick, blanched for 4 – 5 minutes and pressed out of the skin
• 3 tbsp olive oil
• 1 shallot(s), finely diced
• 1 tbsp sugar
• ½ lemon(s), the juice
• 50 ml chicken broth
• 50 g butter, cold in cubes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Sauté the shallot with the sugar and ground seeds in the oil. If using an air fryer, this can also be done in a baking dish preheated to 160°C. Deglaze with the apple juice and lemon juice. Add the beetroot, season with a little sea salt, and braise until al dente. Meanwhile, score the cherry tomatoes at the stem base, brush with oil, dust with powdered sugar, and add to the beetroot in the oven or air fryer for 25 minutes. Rub the fillet with the olive oil and paprika mixture. Sear the fillet on both sides with the garlic clove and the thyme sprig. Then place in the oven at 100°C top/bottom heat for 20 minutes or in the air fryer for 10-12 minutes. Wrap in aluminum foil to rest. Meanwhile, sauté the broad beans in a pan with a little olive oil, the roasting juices, garlic, thyme, shallots, and sugar, and deglaze with the lemon juice. Add the chicken stock. Add the oven-baked tomatoes. Add the cold butter and let it simmer. Carve the fillet and serve with the vegetables. For a sauce, you can use the vegetable stock from the beetroot, which is then combined with a little butter and seasoned with salt and pepper.