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🍽️ Juicy Beef Fillet with Luscious Redcurrant and Cassis Sauce

643 kcal · 30 min · 4 servings

Ingredients

• 600 g beef fillet (kitchen-ready)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• fats (for the baking tray)
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 tbsp tomato paste
• 150 ml dry red wine
• 300 ml beef stock
• 2 bay leaves
• 2 peppercorns
• 1 sprig rosemary
• 2 stalks thyme
• 500 g floury potatoes
• 150 g fresh, ripe blackcurrants
• 1 vanilla pod
• 150 ml milk
• 30 g butter
• nutmeg
• 20 ml cassis
• 1 tbsp blackcurrant jelly
• 1 tbsp flour
• 1 tbsp butter
• 8 bay leaves (for garnish)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the beef fillet and pat it dry with kitchen paper.
3. 3. Remove any sinews or excess fat from the meat (this process is called trimming).
4. 4. Season the fillet generously with salt and pepper.
5. 5. Heat oil in a large pan and sear the meat on all sides until well-browned.
6. 6. Remove the meat from the pan and place it on a lightly greased baking sheet.
7. 7. Place the tray in the oven and let the fillet cook through for about one hour.
8. 8. Peel the onion, garlic, and carrot.
9. 9. Dice the vegetables into small cubes.
10. 10. Add the vegetables to the meat drippings from the pan and sauté them briefly.
11. 11. Stir in the tomato paste and let it cook briefly until it darkens slightly.
12. 12. Deglaze the pan with the wine.
13. 13. Pour in the meat stock.
14. 14. Add the spices and herbs.
15. 15. Let the sauce simmer on medium heat for about 30 minutes.
16. 16. Peel the potatoes and wash them.
17. 17. Cook the potatoes in boiling salted water for 25 to 30 minutes until tender.
18. 18. Wash the redcurrants.
19. 19. Set aside four nice clusters (bunches) of redcurrants for decoration.
20. 20. Strip the remaining redcurrants from their stems.
21. 21. Add the stem-free berries to the sauce.
22. 22. Let the sauce simmer for another 10 minutes.
23. 23. Slice the vanilla pod lengthwise.
24. 24. Scrape out the vanilla seeds with a knife.
25. 25. Bring the milk to a boil together with the vanilla seeds and the empty pod.
26. 26. Cut the vanilla pod into four pieces.
27. 27. Remove the milk from the heat and let it cool slightly.
28. 28. Drain the cooked potatoes.
29. 29. Let the potatoes steam dry for a moment.
30. 30. Press the potatoes through a potato ricer.
31. 31. Mix the potatoes with the vanilla milk and the butter.
32. 32. Stir everything into a smooth puree.
33. 33. Season the puree with salt and nutmeg.
34. 34. Strain the sauce through a fine mesh sieve.
35. 35. Bring the strained sauce back to a boil.
36. 36. Pour the liqueur into the sauce.
37. 37. Stir the jelly into the sauce.
38. 38. Thicken the sauce with roux butter.
39. 39. For this, mix flour and butter in a 1:1 ratio to form a paste.

Nutrition per serving

• kcal: 643
• Protein: 37 g · Fett/Fat: 35 g · Carbs: 36 g