Fillet of Beef with Boiled Potatoes and Glazed Carrots in Port Wine Sauce

5 from 3 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 99 kcal


For the port wine sauce:

  • 1 kg Potatoes
  • 1 shot Olive oil
  • 30 g Rosemary
  • 500 g Carrots
  • 20 g Butter
  • 50 g Sugar
  • 1 pinch Salt
  • 200 ml Beef stock
  • 200 ml Red wine
  • 200 ml Port wine
  • 2 Pc. Shallots
  • 3 Pc. Carrots
  • 2 Pc. Celeriac
  • 1 pinch Flour


  • For the sauce, dice shallots, carrots and celery and simmer together with the stock and the two wines in an open saucepan until the liquid has evaporated by about half. Then pass through a fine sieve and collect the liquid. If the sauce is still too runny for you, it can bind with a little flour if necessary. To do this, remove some sauce and mix with a little flour so that there are no lumps. Then put it back in the pot and bring it to the boil again.
  • The potatoes are peeled and placed one after the other on a tablespoon and cut with a knife at small intervals. They are carefully bent apart on the baking sheet, coated with oil and sprinkled with finely chopped fresh rosemary. The tray is then placed in the preheated oven. They are baked at 175 degrees Celsius for about 30-40 minutes until they are slightly brown.
  • Peel the carrots and cook them in plenty of salted water until they are almost firm to the bite. Then melt the butter in a pan and add the carrots. Sprinkle with sugar and let it brown lightly.
  • The fillet is cut into 5 equal-sized slices and seared on both sides in a hot pan for 2 minutes. Then the pieces are placed on aluminum foil and seasoned with colored pepper on both sides. The packages are closed and put in the oven with the potatoes for about 10 minutes.
  • Before serving, sprinkle the potatoes with salt and arrange everything together.


Serving: 100gCalories: 99kcalCarbohydrates: 7.7gProtein: 8.5gFat: 2.7g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Raspberry Quark Tartlets in Glass with Three Kinds of Pralines

Marinated Salmon on Lamb’s Lettuce, Postelein and Rocket with Seared Cherry Tomatoes