Ashley Wright
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Fillet of Beef in Red Wine Sauce with Grilled Cauliflower and Potato Turrets
The perfect fillet of beef in red wine sauce with grilled cauliflower and potato turrets recipe with a picture and simple step-by-step instructions.
Beef fillet:
- 5 Pc. Beef fillet
Red wine sauce:
- 1 Bd Soup greens
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 2 tbsp Tomato paste
- 750 ml Red wine
- 1 l Beef stock
For the grilled cauliflower:
- 1 Pc. Cauliflower
- 10 g Salt
- 10 g Brown sugar
- Chilli flakes
- 60 ml Rapeseed oil
- 40 ml Vinegar
For the potato turrets:
- 7 Pc. Waxy potatoes
- 8 Pc. Potatoes purple
- Salt
- Pepper
- Olive oil
- Parmesan
Beef fillet:
- Parry the beef fillets, portion them and vacuum seal them for the sous vide. Cook the beef fillets in a sous vide bath at 52 degrees for 5 hours. Remove and grill on the high temperature grill for one minute per side.
Red wine sauce:
- Chop the soup greens, onions and garlic and fry in a little oil. Thicken with tomato paste and deglaze with a little red wine. When the red wine has boiled off, deglaze again. Repeat this process 3 times and then pour in the rest of the red wine and the beef stock. Add thyme and rosemary and reduce the red wine sauce.
Grilled cauliflower:
- Marinate the cauliflower with salt, brown sugar, chilli flakes, vinegar and oil for at least 6 hours. Then grill on a cast iron grill plate for about 15 minutes at 200 degrees, until it is nicely browned but still firm to the bite.
Potato tower:
- Peel and slice yellow and purple potatoes. Then alternately salt a yellow potato slice, place a peppered purple potato slice on top and pile on a slice of grated Parmesan cheese. Repeat this process until 5-6 yellow potato slices have been used. Stabilize the turrets with a wooden skewer and bake for 35 minutes at 200 degrees.
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