Beef Fillet with Red Wine Sauce
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Gastrotools
Recipes from professionals
For the last evening of the year, something special is needed on the table, and in that category, a medium-rare beef fillet fits perfectly. It tastes wonderful with a good red wine sauce, but if you prefer, you can also serve it with, for example, béarnaise sauce or pepper sauce.\n\nRemember to remove the beef fillet from the refrigerator one hour before you are ready to prepare it.
Servings
: 6
servings
Ingredients
1
beef fillet, approx. 1.5 – 2 kg
Butter and oil for frying
4
thyme sprigs
Salt and pepper
1
onion
2
cloves
garlic
1
carrot
Oil for frying
4
sprigs
thyme
8
dl
beef or veal stock
4
dl
red wine
40
g
cold butter in cubes
Salt and pepper
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Instructions
Beef Fillet
Step 1/5
Preheat the oven to 160 degrees fan heat.
Step 2/5
Score the fat cap on top of the beef fillet crosswise with a sharp knife, and season with salt and pepper.
Step 3/5
Heat butter and oil in a pan, add thyme sprigs, and brown the beef fillet thoroughly on all sides.
Step 4/5
Place the beef fillet in an oven-safe dish, and bake in the oven for approx. 40 minutes, until the meat reaches a core temperature of 57-58 degrees for medium-rare.
Step 5/5
Let the beef fillet rest uncovered for 15 minutes before carving.
Red Wine Sauce
Step 1/4
Peel and chop the onion and garlic. Peel the carrot, and cut it into rough cubes.
Step 2/4
Fry all three ingredients in oil in a pot, until the onions are translucent. Add thyme and red wine, and reduce by half. Add the stock, and reduce by half again.
Step 3/4
Strain the vegetables through a sieve, and reduce further until the sauce has an appropriate flavor intensity.
Step 4/4
Mount the sauce with butter – i.e. whisk cold butter cubes into the sauce one by one. Note that the sauce must not boil after it has been mounted with butter.
