Fillet of beef with blueberry balsamic sauce

Name: Fillet of beef with blueberry balsamic sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes; 4 TABLESPOONS Oil; 200 g Blueberries; 1 collar Rosemary; 1 medium onion; 4 (à 100 g) Fillet of beef steaks; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3-4 Tbsp Maple syrup; 125 ml dark balsamic vinegar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes
4 TABLESPOONS Oil
200 g Blueberries
1 collar Rosemary
1 medium onion
4 (à 100 g) Fillet of beef steaks
7-10 Tbsp Salt
7-10 Tbsp black pepper
3-4 Tbsp Maple syrup
125 ml dark balsamic vinegar

Directions

1
Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a pan. Fry the potatoes over medium heat, turning several times for 25-30 minutes. Wash and sort blueberries. Wash the rosemary, dab dry, put something aside for garnishing.
2
Remove remaining needles. Peel and finely dice onion. Wash fillet steaks, dab dry, tie round with kitchen string. Heat 2 tablespoons of oil in a frying pan and fry the fillets for 4-5 minutes while turning. Remove, season with salt and pepper and keep warm. Sauté onion and rosemary in frying fat. Add 75 g blueberries and maple syrup, deglaze with 200 ml water and vinegar. Let simmer for 5-8 minutes at high heat. Add 125 g blueberries and heat up briefly. Season potatoes and sauce with salt and pepper.
3
Sauté onion and rosemary in frying fat. Add 75 g blueberries and maple syrup, deglaze with 200 ml water and vinegar. Let simmer for 5-8 minutes at high heat. Add 125 g blueberries and heat up briefly. Season potatoes and sauce with salt and pepper. Serve steaks with sauce and potatoes. Serve with rosemary set aside