Beef Fillet with Sole Loin with Shallot Red Wine Jus and Zucchini Potato Cream

5 from 3 votes
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 88 kcal


Zucchini puree

  • 3 Zucchini
  • 500 g Potatoes
  • 2 tbsp Tomato oil
  • 3 tbsp Water
  • 6 Stalks of parsley
  • 3 tbsp Milk
  • 1 tbsp Cream cheese
  • Salt and pepper

Sauce and beef tenderloin

  • 600 g Sole
  • 600 g Fresh chanterelles
  • 1,3 kg Beef fillet
  • 150 ml Port wine
  • 3 Shallots
  • 100 ml White wine
  • 150 ml Red wine
  • 150 ml Veal stock
  • Thyme
  • Salt and pepper


Zucchini puree

  • Boil the potatoes, wash, clean and chop the zucchini. Then heat the tomato oil in a saucepan. Sauté the zucchini in it for 2-3 minutes and then add the water. Season with salt and pepper and cook covered for approx. 15 minutes until soft. If necessary, pour off the water and mash the zucchini to a puree or puree briefly. Then let the puree cool and mix the potatoes with the zucchini. Mix in the parsley and cream cheese, stir with the milk until smooth. Finally season with salt and pepper.

Sauce and beef tenderloin

  • Put the port wine, red wine, veal stock, thyme together in a sauté pan, bring to the boil and reduce to 1/3 of the amount. Then pass and set aside. Sear the beef fillet and then wrap it in aluminum foil and flavor it with sprigs of rosemary. Fry the shallots in the broth of the meat. Now deglaze the roast with the wine and pour through a sieve to the sauce. Then reduce the sauce by half again. Season to taste with salt and the pepper mixture and when it stops boiling, add the cold butter little by little and season again to taste. Mix the sauce again before serving. (Make sure that the sauce does not boil anymore.) Wash the chanterelles 3 times and then slowly heat them in butter in the pan and sauté.


  • Cut the sole into strips and fry in a pan. Then arrange in a loop shape.


Serving: 100gCalories: 88kcalCarbohydrates: 2.8gProtein: 11gFat: 2.7g
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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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