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🍽️ Tender Beef Fillet Sauerbraten Creation with Pears

673 kcal · 30 min · 4 servings

Ingredients

• 2 firm pears
• 200 ml white wine
• 75 ml white wine vinegar
• 70 g coconut blossom sugar
• 4 tbsp English mustard powder
• 1 bunch soup vegetables
• 3 onions
• 3 bay leaves
• 1 star anise
• 1 tbsp white peppercorns
• 500 ml sour cherry juice
• 600 ml veal stock
• 3 tbsp red wine vinegar
• 750 g beef fillet
• 1 tbsp rapeseed oil
• 25 g dried cherries
• 3 tbsp balsamic vinegar

Instructions

1. 1. Wash the pears thoroughly.
2. 2. Peel the pears.
3. 3. Cut the pears into eight equal pieces.
4. 4. Remove the cores from the pear pieces.
5. 5. Add white wine, vinegar, and coconut blossom sugar to a pot.
6. 6. Bring the liquid to a boil.
7. 7. Add the pear pieces to the boiling liquid using a skimmer.
8. 8. Cook the pears over medium heat for 8 minutes.
9. 9. Remove the pears from the pot and set them aside.
10. 10. Remove 5 tablespoons of the cooking liquid.
11. 11. Let these 5 tablespoons of liquid cool down.
12. 12. Bring the remaining liquid in the pot back to a boil.
13. 13. Reduce the liquid until it becomes syrupy.
14. 14. Return the pear pieces to the syrupy liquid.
15. 15. Remove the pot from the heat.
16. 16. Mix the cooled 5 tablespoons of liquid with mustard powder.
17. 17. Add the mustard-liquid mixture to the pears.
18. 18. Let the pears cool down in the liquid.
19. 19. Cover the pears.
20. 20. Place the pears in the refrigerator to marinate.
21. 21. Wash the soup vegetables.
22. 22. Clean the soup vegetables.
23. 23. Peel the soup vegetables.
24. 24. Cut the soup vegetables into 1 cm cubes.
25. 25. Peel the onions.
26. 26. Cut the onions into cubes as well.
27. 27. Add the soup vegetables to a frying pan.
28. 28. Add the onion cubes to the pan.
29. 29. Add the bay leaves to the pan.
30. 30. Add the star anise to the pan.
31. 31. Add the peppercorns to the pan.
32. 32. Add the cherry juice to the pan.
33. 33. Add the veal stock to the pan.
34. 34. Add the red wine vinegar to the pan.
35. 35. Bring the mixture in the pan to a boil.
36. 36. Cook the mixture for 10 minutes.
37. 37. Pour the hot marinade into a bowl.
38. 38. Let the marinade cool down to lukewarm in the bowl.
39. 39. Place the meat into the cooled marinade.
40. 40. Place the bowl with meat and marinade in the refrigerator for 12 hours.
41. 41. Remove the beef fillet from the marinade.
42. 42. Strain the marinade through a sieve into a pot.
43. 43. Reduce the marinade over high heat until only about a quarter remains.
44. 44. Pat the beef fillet dry.
45. 45. Season the meat all over with pepper.
46. 46. Heat the oil in a frying pan.
47. 47. Sear the meat on all sides over high heat.
48. 48. Remove the seared meat from the pan.
49. 49. Place the meat on a large piece of aluminum foil.
50. 50. Add about one-third of the vegetables onto the meat.
51. 51. Seal the aluminum foil tightly around the meat.
52. 52. Preheat the oven to 175 °C (convection: 150 °C, gas: setting 2).
53. 53. Place the meat package in the preheated oven.
54. 54. Cook the meat in the oven for 25 minutes.
55. 55. Remove the meat from the oven.
56. 56. Let the meat rest for 10 minutes.
57. 57. Add the cherries to the reduced marinade.
58. 58. Season the sauce with balsamic vinegar.
59. 59. Season the sauce with salt.
60. 60. Season the sauce with pepper.
61. 61. Slice the beef fillet.
62. 62. Serve the meat with the sauce and pears.

Nutrition per serving

• kcal: 673
• Protein: 45 g · Fett/Fat: 23 g · Carbs: 60 g