Filet à la bourguignon with five-hour sauce

Ingredients for 4 servings:

• 4 lamb feet, halved lengthwise
• 4 slices of oxtail
• 30 ml oil
• 1 onion(s), chopped
• 1 carrot(s), sliced
• 1 bouquet garni
• 1 liter red wine, preferably Burgundy
• salt and pepper
• 100 g mushrooms, fresh wild mushrooms, alternatively 20 g soaked dried mushrooms
• 20 g butter
• 600 g beef fillet(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours

with oxtail and lamb feet

Brown the lamb trotters and oxtail slices in oil on all sides. Then, brown the diced onions and carrot slices in the frying fat. Return the meat to the pot and pour in the red wine until it’s just covered. Season with salt and pepper, and place the bouquet garni in the red wine. Braise covered in the oven at 80-90 degrees Celsius for five hours, stirring occasionally. After this long time, the cooked meat will be wonderfully tender. Strain the sauce through a sieve. Remove the fat from the oxtail and cut the lamb trotters and oxtail into small pieces. Slice the mushrooms and fry them in butter. Return them to the sauce with the braised meat pieces and season again. Fry the beef fillet until pink and cut into 2-3 cm cubes. Pour the sauce over the fillet cubes and serve with mashed potatoes dressed with butter and sweet cream. To be able to estimate the preparation time better, it is advisable to prepare the sauce the day before.