John Myers
Contents
show
Fillet of Beef on Rosemary Potatoes, Cherry Tomatoes and Olives in Red Wine Sauce
The perfect fillet of beef on rosemary potatoes, cherry tomatoes and olives in red wine sauce recipe with a picture and simple step-by-step instructions.
Side dishes
- 500 g Small potatoes
- 1 bunch Rosemary
- 1 shot Olive oil
- 200 g Cherry tomatoes
- 200 g Olives Kalamat
- 100 g Butter
filet
- 800 g Beef fillet
- 1 tbsp Clarified butter
- 1 pinch Salt and pepper
Red wine sauce
- 1 piece Onion
- 1 piece Clove of garlic
- 1 bunch Soup greens fresh
- 1 tbsp Tomato paste
- 500 ml Red wine
- 1 piece Bay leaf
- 1 pinch Salt and pepper
- 75 g Cold butter
potatoes
- Boil the potatoes in water for 15 minutes. Then drain, put in a pan and fry with rosemary and olive oil and pound lightly.
- Fill a baking dish with the potatoes, tomatoes and olives. Cut the butter into small flakes and pour over the vegetables. Pick the rosemary needles and add them.
Beef fillet
- Fry the beef fillet in clarified butter for about 4 minutes on each side, then season with salt and pepper on a wooden board. Place the fillet on top of the vegetables and cook at 150 ° C for 20-30 minutes.
Red wine sauce
- For the red wine sauce, chop a peeled onion, a clove of garlic and a bunch of cleaned soup vegetables and place in the pan from the meat. Stir in 1 tbsp tomato paste. Add 500 ml red wine and 1 bay leaf and simmer for 20 minutes.
- Strain the sauce through a sieve and season with salt and pepper. Stir in 75 g of cold butter in flakes and reduce the sauce until creamy.
Facebook Comments