John Myers
Contents
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Ingredients
The beef fillet
- 1 kg Beef fillet
- 2 Pc. Shallots (unpeeled)
- 1 Pc. Garlic clove unpeeled
- 2 tbsp Clarified butter
- Kalahari salt
- Tellicherry pepper
The red wine shallots
- 4 Pc. Sprigs of thyme
- 1 Pc. Rosemary sprig
- 400 g Shallots
- 1 tbsp Vanilla sugar
- 200 ml Red wine
- 80 ml Port red
- 0,5 Pc. Cinnamon stick
The sauce
- 3 Pc. Sprigs of thyme
- 5 Pc. Cloves
- 2 Pc. Onions (red)
- 1 tbsp Sugar
- 250 ml Red wine
- 250 ml Port red
- 150 ml Beef stock
- 3 tbsp Marsala
The mashed potatoes
- 1 Pc. Sprig of thyme
- 60 g Ice cold butter
- 500 g Potatoes
- 150 ml Milk
- 1 tbsp Truffle oil
- 50 g Truffle butter
- Kalahari salt
- Tellicherry pepper
- 2 tbsp Whipped cream
- Chervil leaves
Instructions
The beef fillet
- Preheat the open to 120C. Halve the shallots, press the garlic lightly. Put clarified butter in a pan and sear the beef fillet on all sides. Season with salt and pepper. Add thyme, rosemary, shallots and garlic and fry everything briefly. Then place the ingredients on a tin lined with aluminum foil and cook in the open on the middle rack for 40-60 minutes.
The red wine shallots
- Peel the shallots. Caramelize the sugar in a saucepan over medium heat until light brown. Deglaze with red wine and port wine. Add the cinnamon, thyme and cloves. Mix in the shallots and reduce the liquid completely over medium heat. Set the red wine shallots aside.
The sauce
- Peel the red onions and cut into fine strips. Caramelize the sugar in a saucepan over medium heat until light brown. Add the onion strips and fry briefly. Deglaze with red wine and port wine. Add marsala and thyme and reduce the sauce to approx. 100 ml. Then pour through a fine sieve, add the red wine shallots and stir in the butter cubes to thicken.
The mashed potatoes
- Peel, wash, cut into pieces and cook the potatoes. Then drain and evaporate. Bring the milk and truffle oil to the boil in a large saucepan. Press the potatoes through the press. Refine the puree with truffle butter, salt and pepper and keep covered and warm. Just before serving, fold in the whipped cream.
The serving
- Just before the fillet is done, reheat the sauce. Let the fillet rest briefly and cut into slices. Serve with the puree and sauce and garnish with chervil leaves.
Nutrition
Serving: 100gCalories: 134kcalCarbohydrates: 6.3gProtein: 7.2gFat: 6.7g
