Contents
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Ingredients
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 Onion
- 1 Clove of garlic
- 1 bunch Soup greens fresh
- 1 tbsp Tomato paste
- 500 ml Red wine
- 1 Bay leaf
- 1 pinch Salt and pepper
- 75 g Cold butter
Instructions
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.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 4.5gProtein: 7.7gFat: 10.9g