Chateaubriand with a rosehip port wine sauce

Ingredients for 4 servings:

• 800 g beef fillet(s) (Chateaubriand)
• 1 tsp mustard
• 1 tbsp port wine, red
• 1 tbsp oil (peanut oil)
• ½ tbsp rosehip pulp (rosehip jam)
• 1 garlic clove(s), pressed
• 1 pinch(s) of cayenne pepper
• 1 tsp rosemary, finely chopped
• ½ tsp salt
• Clarified butter
• 200 ml meat broth
• 1 sprig(s) rosemary
• 1 small red onion, finely chopped
• 2 tea bags (rosehip tea)
• 1 dl port wine, red
• 1 tbsp rosehip pulp
• 5 ½ tbsp cornstarch, brown, instant
• 20 g butter, in pieces, cold
• 1 pinch(s) of cayenne pepper
• Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Mix the mustard and all the other ingredients up to and including the rosemary (1. Rosemary) well, brush the meat with it, and marinate covered in the refrigerator for about 2 hours. Remove the fillet from the refrigerator 1 hour before searing and wipe off some of the marinade. Preheat the oven to 80°C (180°F), preheat the plates, platter, and sauceboat. Heat the clarified butter in a frying pan, then fry the meat on all sides for about 5 minutes. When a crust has formed, remove the meat, season with salt, and place it on the preheated plate in the oven. Dab off any remaining fat with kitchen paper and set the pan to one side. Slowly cook the meat for about 1 1/2 hours at 80°C (180°F) in the center of the oven. When the meat is done, bring the meat stock to a boil in a small pan with the rosemary and the chopped onion. Reduce the heat, add the tea bags, cover, and let it steep over the lowest heat for about 3 minutes, then remove the tea bags. Pour the liquid into the frying pan set aside, use it to loosen the cooking juices, add the port wine, and bring to a boil. Simmer uncovered for about 2 minutes. Pour the sauce through a sieve back into the pan, stir in the rosehip jam, and bring to a boil. Stir the cornstarch into the simmering sauce and simmer for about 2 minutes, until the sauce thickens slightly. Remove the pan from the heat, add the butter a little at a time, stirring with a whisk, occasionally returning the pan to the heat briefly to warm the sauce; it should not be boiling. Stir until the sauce is creamy. Pour the juices from the fillet through a sieve into the sauce, season with cayenne pepper and salt. Cut the meat into thin slices. Spoon some of the sauce onto the warmed plates and arrange the meat on top. Serve the remaining sauce in the warmed sauceboat. This goes well with a fine potato gratin and various vegetables.