Oven-baked beef fillet with mushrooms and tomatoes

Ingredients for 6 servings:

• 1 kg tomatoes
• Salt and pepper from the mill
• 2 garlic cloves
• 1 kg mushrooms, large pink
• 1 kg beef fillet(s)
• 120 g clarified butter
• 2 tbsp porcini mushrooms, dried, ground to a fine powder
• 250 g double cream
• Sauce thickener (unseasoned)
• 1 bunch of basil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Score the tomatoes on the rounded side and briefly place them in boiling water. Rinse in cold water, peel, and then halve lengthwise. Season the tomatoes generously with salt, pepper, and the crushed garlic. Trim the mushrooms and then cut them into 1 cm thick slices. Preheat the oven to 225°C (top and bottom heat). Season the beef fillet generously all over with salt and pepper. Heat clarified butter in a large, shallow roasting pan and sear the meat well all over, then remove from the pan. Brown the mushrooms in the cooking fat. Place the beef fillet in the center of the pan and arrange the mushrooms decoratively around it. Place the prepared tomato halves among the mushrooms. Mix the porcini powder with the crème fraîche, season the crème fraîche with salt and pepper, and pour over the meat and vegetables. Place the pan on the second shelf from the bottom of the oven and cook the contents uncovered for about 20 minutes. Remove the meat from the pot, wrap it in aluminum foil, and set aside. Stir the sauce into the sauce thickener in the center of the pot, taking care not to disturb the mushroom and tomato mixture. Carve the meat and return it to the pot. Garnish with basil and serve in the pot. Serve with baguette.