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Fillet of Beef on Rosemary Potatoes, Cherry Tomatoes and Olives in Red Wine Sauce

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal

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
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Written by John Myers

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.

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