Beef Fillet with Port Wine Sauce and Balsamic Triplets with Vegetables (Frank Reudenbach)

Peel and roughly dice the vegetables and shallots. Then put everything in a pan and fry when it is translucent or seared well, deglaze with port wine and add red wine and the beef stock with the thyme. Let everything simmer for about 30 minutes, then pass through a sieve and thicken the sauce.

Boil the potatoes with the peel until done, then peel them and let them cool. Simmer the balsamic vinegar with honey in a saucepan for a few minutes. Wash the basil and tear the leaves off with your fingers if they are too big and tear them into smaller pieces. Heat the oil in a pan and fry the potatoes in it over high heat until golden brown and season with salt. Pour in the balsamic vinegar mixture and toss the potatoes in it. Mix in the olive oil and basil before serving. Sprinkle with Parmesan cheese as desired. Then preheat the oven to 80 degrees. And put the potatoes in there so the Parmesan cheese melts.

Sear the beef fillet pieces, approx. 4 cm thick, in the pan on all sides. Place a bed of thyme sprigs on a baking sheet and place the fillet pieces on top. Then cook for about 45 minutes at 80 degrees, then turn off the oven and let it rest for 15 minutes. If you don't like it very red, just leave the meat in for 10 minutes longer. Serving finished.