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🍽️ Tender beef fillet in silky red wine sauce

610 kcal · 30 min · 4 servings

Ingredients

• 800 g Beef Fillet
• Salt
• Pepper
• 2 Onions
• 2 tbsp Oil
• 1 Bouquet garni (Thyme, Bay Leaf, Parsley, Leek)
• 125 ml Red Wine
• 400 ml Beef Stock (from the jar)
• 150 g Crème fraîche
• 1 bunch Carrots
• Salt
• 1 tbsp Butter
• Lemon Juice

Instructions

1. 1. Rub the beef fillet generously with salt and pepper.
2. 2. Rinse the onions and cut them into quarters.
3. 3. Heat some oil in a large casserole dish.
4. 4. Sear the meat and onions over high heat.
5. 5. Add the bouquet garni (a bundle of herbs, typically bay leaf, thyme, and parsley).
6. 6. Deglaze with red wine.
7. 7. Add some beef stock.
8. 8. Cover the pot.
9. 9. Let the meat simmer gently on low heat for 30 to 40 minutes.
10. 10. Peel the carrots and slice them into rounds.
11. 11. Boil them in salted water for 10 to 15 minutes until tender but still firm.
12. 12. Drain the water.
13. 13. Melt some butter in a pan.
14. 14. Toss the carrots in the butter until glossy.
15. 15. Finish with a few drops of lemon juice.
16. 16. Remove the cooked beef fillet from the pot.
17. 17. Keep it warm.
18. 18. Strain the cooking liquid through a sieve to remove solids.
19. 19. Stir in crème fraîche.
20. 20. Reduce the sauce over high heat until it becomes thick and creamy.
21. 21. Season to taste with salt and pepper.
22. 22. Slice the beef fillet into bite-sized pieces.
23. 23. Plate the meat.
24. 24. Add the sauce and carrots.
25. 25. Serve immediately.

Nutrition per serving

• kcal: 610
• Protein: 42 g · Fett/Fat: 43 g · Carbs: 15 g