Fillet of Beef in Red Wine Sauce with Grilled Cauliflower and Potato Turrets

5 from 4 votes
Total Time 7 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 99 kcal


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.


Serving: 100gCalories: 99kcalCarbohydrates: 2.4gProtein: 0.2gFat: 7.3g
Avatar photo

Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Lime Yoghurt Mousse on Sponge Cake with White Mirror Glaze

Scallops with Homemade Fettuccine on Riesling Sauce