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🍽️ Tender beef fillet with carrots, mushrooms and red wine sauce

680 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 800 g beef fillet
• salt
• pepper
• 5 tbsp ghee
• 2 tsp sugar
• 300 ml dry red wine
• 2 juniper berries
• 3 allspice berries
• 400 ml beef stock
• 2 garlic cloves
• 400 g carrots
• 300 g chanterelles
• salt
• pepper (from the mill)
• 5 g cornstarch (to taste)
• 3 tbsp cold butter
• marjoram sprig (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the shallots and dice them finely.
3. 3. Rinse the beef fillet under running water and pat it dry with kitchen paper.
4. 4. Rub the meat generously with salt and pepper.
5. 5. Heat the ghee in a casserole dish and sear the meat on all sides.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Add the sugar to the hot fat in the casserole dish.
8. 8. Let the sugar caramelize until it turns brown.
9. 9. Deglaze the caramel mixture with half of the red wine.
10. 10. Let the sauce reduce for five minutes over high heat.
11. 11. Pour in the remaining red wine.
12. 12. Add the juniper berries and allspice berries to the sauce.
13. 13. Place the meat back into the casserole dish.
14. 14. Close the lid of the casserole dish.
15. 15. Place the casserole dish in the preheated oven.
16. 16. Cook the meat for one hour and 15 minutes.
17. 17. Gradually pour some beef stock into the casserole during cooking to prevent the meat from drying out.
18. 18. Peel the garlic cloves.
19. 19. Peel the carrots.
20. 20. Halve the carrots lengthwise.
21. 21. Quarter the carrot halves lengthwise as well.
22. 22. Clean the chanterelles.
23. 23. Wipe the mushrooms with a damp kitchen cloth.
24. 24. Remove the casserole dish from the oven after the cooking time.
25. 25. Add the prepared carrots, garlic, and mushrooms to the casserole dish.
26. 26. Place the casserole dish back in the oven.
27. 27. Cook the vegetables for another 30 minutes.
28. 28. Remove the meat from the casserole dish.
29. 29. Wrap the meat tightly in aluminum foil.
30. 30. Let the meat rest in the foil.
31. 31. Strain the sauce through a fine sieve into a clean pot.
32. 32. Fish out the carrots and mushrooms from the sauce and set them aside.
33. 33. Bring the sauce to a boil in the pot.
34. 34. Season the sauce with salt and pepper to taste.
35. 35. Mix some cornstarch with cold water to form a smooth paste.
36. 36. Thicken the sauce to your liking using the starch-water mixture.
37. 37. Whisk the cold butter into the warm sauce.
38. 38. Add the reserved carrots and mushrooms back into the sauce.
39. 39. Slice the rested meat into even slices.
40. 40. Plate the meat.
41. 41. Pour the sauce with the vegetables over the meat.
42. 42. Garnish the dish with fresh marjoram.
43. 43. Serve the meal immediately while hot.

Nutrition per serving

• kcal: 680
• Protein: 52 g · Fett/Fat: 38 g · Carbs: 18 g