John Myers
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Irish Ox Fillet with Root Vegetables, Potatoes and Red Wine
The perfect irish ox fillet with root vegetables, potatoes and red wine recipe with a picture and simple step-by-step instructions.
- 850 g Chateaubriand
- 1 l Red wine
- 1 bunch Mini carrots
- 1 bunch Spring onion rod
- 10 Pc. Fresh asparagus
- 3 Pc. Onion
- 1 tuber Fresh celery
- 500 g Triplets
- 2 bunch Herbs
- Salt and pepper
- Cream
- Butter
- Garlic
- Root vegetable
- 1 tbsp Tomato paste
- 2 Pc. Bay leaf
Chateaubriand
- Fry the beef fillet well on all sides in a saucepan. Roll with salt, pepper and herbs in aluminum foil and cook in the oven at 140 degrees for about 4 hours.
Red wine sauce
- Dice the root vegetables and put them in the pot of the beef fillet and braise, tomato with tomato paste and top up with red wine. Let the whole thing cook for about 1 hour. Pour the stock through a sieve into another pot and reduce it by half. Set with starch water.
triplets
- Boil the triplets in well-salted water. Cut into slices and fry well on both sides in vegetable oil.
Mini vegetables
- Peel and clean the vegetables, blanch them and pull them through the butter stock.
celery puree
- Wash, peel and dice the celery. Sweat celery and onions well in butter. Season to taste with salt and pepper, pour on the cream and cook until it is soft. Finally, puree very finely with a hand blender.
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