Hanging tender from the grill with rosemary mashed potatoes and caramelized carrots, served with port wine jus

Ingredients for 5 servings:

• 1 kg beef steak(s) (hanging tender – kidney top) approx. 200 g each
• Salt
• small rosemary sprig(s), approx. 4 – 5
• 1 kg potatoes, floury
• n. B. Salt
• 250 ml milk, approx.
• 100 g butter, approx.
• e.g. nutmeg, freshly grated
• n. B. Garlic clove(s), approx. 1 – 2
• 750 g carrot(s) with cabbage
• 3 tsp salt
• 3 tbsp butter
• 2 tsp vanilla sugar
• n. B. Pfeffer
• 150 g shallot(s)
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 125 ml red wine, dry
• 300 ml port wine
• 400 ml beef stock
• n. B. Salt and pepper, freshly ground black
• 40 g butter, very cold, cut into pieces

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 17.07.2020

For the meat, lightly salt the hanging tender and grill it on all sides over high, direct heat. Then place it in the indirect zone and reduce the heat in the grill to approx. 100 – 120 °C. At an internal temperature of approx. 54 – 57 °C, the meat is medium. For the rosemary mashed potatoes, rinse the rosemary, shake it dry, pluck the needles from the sprigs and chop finely. Then set aside. Peel and wash the potatoes and roughly dice them. Bring a large pot of salted water to a boil and cook the diced potatoes for approx. 18 – 20 minutes until soft. Drain the potatoes in a sieve and let them steam briefly and drain, then return them to the pot. Roughly mash them with a potato masher. Briefly boil the milk and stir it into the mashed potatoes along with the butter. Season with salt, pepper, nutmeg and the chopped rosemary. For the glazed carrots, trim the carrot tops to about 1 cm. Trim and wash the carrots with a vegetable peeler. Boil in salted water (3 teaspoons of salt) for about 4-6 minutes until bubbling, then drain well. Heat butter in a pan, add 2 teaspoons of vanilla sugar, and let it caramelize slightly. Add the carrots and brown on all sides. For this recipe, the port wine jus is simmered uncovered with the ingredients listed below for about an hour or longer until the sauce has the consistency of warm, runny honey. First, peel the shallots and dice them into small cubes. Heat 1 tablespoon of olive oil in a saucepan. Gently sauté the diced shallots for a few minutes. Sprinkle with brown sugar and let it caramelize briefly while stirring. Deglaze with the red wine and let it reduce slightly. Pour in the port wine and beef broth and bring to a brisk boil. Season lightly with salt. Then, uncovered, reduce the heat to low and simmer until the sauce has reduced to about 1/3 of the total sauce volume, stirring occasionally. Set the port wine jus aside and puree with a hand blender. Season with salt and freshly ground pepper. Note: The reduced port wine jus is now prepared and can be refrigerated until the next day, or prepared immediately for serving. To finish, bring the port wine jus back to a boil and simmer for a few minutes longer. Set the pan aside. Almost at the same time, before the piece of meat is ready to serve, quickly stir in a knob of very cold butter, a little at a time, with a whisk until the sauce appears noticeably thicker and almost velvety. You may need more or less butter than indicated above. Do not let the sauce boil any longer; cover and keep warm or serve immediately. Christian prepared this recipe as a main course in the show “The Perfect Dinner” – Day 5 in the Ruhr area – on Friday, July 17, 2020.