John Myers
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Fillet of Beef in Red Wine Sauce with Rosemary Potatoes
The perfect fillet of beef in red wine sauce with rosemary potatoes recipe with a picture and simple step-by-step instructions.
Beef fillet:
- 700 g Beef fillet
- Salt
- Pepper
- Garlic
- Rosemary
- 100 ml Oil
Red wine sauce:
- 400 ml Red wine
- Sauce stock
Rosemary Potatoes:
- 500 g Potatoes
- Salt
- Pepper
- Olive oil
- Rosemary
- For the rosemary potatoes, wash the potatoes and quarter or eighth (depending on size) with the skin. Salt and pepper the potatoes in a bowl and marinate with olive oil. Spread on a baking sheet, place rosemary in between and bake at 200 ° C for 25-30 minutes.
- Cut the beef fillet into 1.5 cm wide pieces and season with salt and pepper on both sides. Heat the garlic and rosemary in a pan with oil and fry the fillet on both sides for 2-3 minutes. Then keep warm in a baking dish in the oven or on the stove at 100 ° C.
- For the red wine sauce, deglaze the pan with the wine and let it boil for 2-3 minutes. Thicken with sauce stock if necessary. If you like, you can add a teaspoon of honey to add a little sweetness.
- Take the potatoes out of the oven and serve with the beef fillet and the red wine sauce. A leaf salad, e.g. endive, goes well with it. Bon Appetit 🙂
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