Salt and pepper the fillet in an ovenproof saucepan in the heated clarified butter. Add the thyme and rosemary sprigs with the peeled shallots and the garlic (with the skin) and put everything together on a tray on slightly crumpled aluminum foil (the light crumpling of the aluminum foil allows the heat to circulate better and the meat cooks more evenly). The meat lies on the herbs, garlic and shallots. Cook in the oven preheated to exactly 110 ° C top / bottom heat for a total of 5 hours. The temperature can be checked with an oven thermometer.
Meanwhile, for the shallot butter sauce, caramelize the sugar until light brown. Add the onions cut into strips and roast them briefly. Deglaze with the red wine and reduce by half. Add port wine, thyme sprig and Marsala and reduce everything to 200-250 ml. Then pass through a pointed sieve. Later, the red wine shallots (see below) come in this essence and the sauce is bound with ice-cold butter cubes. But this only happens right before serving. The sauce can be prepared up to this point.
Red wine shallots:
For the shallots, let the sugar caramelize until light brown, then deglaze with red wine and port wine. Add the cinnamon, thyme sprigs, cloves and the shallots. Simmer until the liquid has completely evaporated. Stir more often so that the shallots cook evenly in the red wine mixture. The shallots can also be prepared.
Clean cauliflower and separate individual roses and cook in salted water until firm to the bite. Turn in the beaten egg and breadcrumbs and fry in the pan until crispy. Boil the potatoes with the peel firm to the bite, peel and cut into approx. 1 cm thick slices. Cut out the spade shape with a pin and fry it in the pan.
Put the finished shallots (without the herbs and spices) in the sauce before serving, heat everything, season with salt and pepper and toss in small pieces of the ice-cold butter. Slice the fillet and serve on top of the sauce and shallots with the side dishes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.