Lamb Fillet in Red Wine Sauce with Potato and Zucchini Towers, Baked Tomatoes and Parmesan

5 from 6 votes
Total Time 12 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 98 kcal


Lamb fillet

  • 1 kg Lamb fillet
  • Salt and pepper
  • Rosemary
  • Garlic

Reduced red wine sauce

  • 500 ml Demiglace / brown power sauce
  • 250 ml Lamb stock
  • 1 l Red wine
  • 3 Pc. Sprigs of thyme
  • 3 Pc. Rosemary sprig
  • 100 g Bacon cubes
  • 1 tbsp Tomato paste

Potato Zuchini turret

  • 6 Pc. Zucchini
  • Mashed potatoes / mashed potatoes

Oven tomatoes

  • 12 Pc. Medium tomatoes
  • Salt and pepper
  • Dried thyme


  • 100 g Parmesan
  • 1 tsp Dried thyme


Lamb fillet

  • Briefly sear the lamb fillet in olive oil with rosemary and garlic, then wrap in aluminum foil and leave to cook in the oven at 120 degrees for about 12-15 minutes.

Red wine sauce

  • Sear the bacon, then briefly sauté the tomato paste and deglaze with the lamb stock. Then add the demiglace, bring to the boil briefly and add the thyme and rosemary. Turn down the heat and fill it up with red wine again and again for approx. 4-6 hours and boil down until the liquid has evaporated to approx. 300 ml.

Potato Zuchini turret

  • Cut the zucchini into pieces approx. 6 cm long and use an apple cutter to remove the stones and the casing. Blanch for about 4 minutes in hot water, rinse and pat dry. Pour the mashed potatoes (instant or homemade) into a piping bag and fill the hollowed out zucchini with it.

Oven tomatoes

  • Cut the tomatoes crosswise and season with dried thyme, salt and pepper and stew in the oven at 180 degrees for about 15 minutes.


  • Grate the Parmesan and season with thyme. Use a cookie cutter to form talers on the baking sheet and bake in the oven at 180 degrees for approx. 4 minutes. Let cool down.


Serving: 100gCalories: 98kcalCarbohydrates: 1.9gProtein: 9gFat: 3.9g
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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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