Galloway Beef Fillet with Red Wine Shallots, Brussels Sprouts Leaves and Rosemary Potatoes

Preheat the oven to 120 degrees. Fry the beef fillet in clarified butter on all sides. Briefly fry the thyme sprigs, the rosemary sprig as well as two unpeeled shallots and the unpeeled garlic clove. Cook everything on a baking sheet lined with aluminum foil and the middle rack in the oven for an hour.

Peel the shallots and fry them with a little mustard and about 1 teaspoon tomato paste as well as the sugar and let them caramelize until light brown. Then deglaze the whole thing with port and red wine. Add 2 sprigs of thyme and 5 cloves. Remove the shallots as soon as they are soft and set aside. Reduce the sauce to approx. 100 ml over medium heat and strain it through a sieve. Add the shallots again and thicken the sauce with cold butter.

Cut the Brussels sprouts into leaves and boil them in boiling water so that they are still firm to the bite. Rinse with ice water and let dry. Fry the Brussels sprouts leaves in clarified butter and season with salt, pepper and a pinch of nutmeg.

Cut the potatoes into quarters, depending on their size, and fry them with their skins in the pan until they are cooked through. Season with salt and pepper.