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🍽️ Juicy Beef Fillet Roast with Fine Red Wine Sauce

824 kcal · 30 min · 4 servings

Ingredients

• 1200 g beef tenderloin (from the center cut)
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 1 shallot
• 1 clove garlic
• 1 carrot
• 1 tomato
• 1 tbsp butter
• 200 ml red wine
• 350 ml broth
• 1 sprig thyme
• 1 bay leaf
• 1 pinch cinnamon
• 1 pinch nutmeg
• 2 day-old whole wheat rolls
• 3 tbsp whipping cream
• 4 tbsp freshly grated horseradish
• 1 lime

Instructions

1. 1. Rub the beef fillet evenly with salt and pepper.
2. 2. Heat ghee in a frying pan.
3. 3. Sear the fillet on all sides over high heat until browned.
4. 4. Place the seared fillet on a baking sheet.
5. 5. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
6. 6. Place the tray on the middle rack and bake the fillet for 30 minutes.
7. 7. Turn off the oven after baking and leave the door open.
8. 8. Let the fillet rest in the cooling oven for a few minutes.
9. 9. Peel the shallot and the garlic.
10. 10. Finely chop the shallot and garlic.
11. 11. Peel the carrot and slice it into thin rounds.
12. 12. Wash the tomato and chop it into coarse cubes.
13. 13. Heat butter in a saucepan.
14. 14. Sauté the chopped shallot until translucent.
15. 15. Deglaze the mixture with red wine.
16. 16. Let the wine simmer for about 3 minutes.
17. 17. Pour in 150 milliliters of broth.
18. 18. Add the carrot slices and tomato cubes to the sauce.
19. 19. Season the sauce with thyme, a bay leaf, the chopped garlic, salt, and pepper.
20. 20. Simmer the sauce over low heat for about 25 minutes to reduce.
21. 21. Strain the sauce through a fine mesh sieve into a clean pot.
22. 22. Season the strained sauce with cinnamon and grated nutmeg.
23. 23. Grate the breadcrumbs from the rolls.
24. 24. Soak the rolls in the remaining lukewarm broth for about 30 minutes.
25. 25. Squeeze the soaked rolls slightly.
26. 26. Whisk the rolls smooth with a whisk.
27. 27. Stir the cream and horseradish into the roll mixture.
28. 28. Bring the mixture to a brief boil.
29. 29. Season the sauce with salt to taste.
30. 30. Wash the lime and dry it thoroughly.
31. 31. Slice the lime into thin rounds.
32. 32. Slice the fillet into thick medallions.
33. 33. Pour the hot red wine sauce over the fillet slices.
34. 34. Add a dollop of the horseradish cream sauce to each slice.
35. 35. Garnish with lime slices and serve.

Nutrition per serving

• kcal: 824
• Protein: 99 g · Fett/Fat: 26 g · Carbs: 47 g