Poached fillet of beef in red wine sauce with roast potatoes and carrots + variation
easy
75 mins
75 mins
Ingredients
- 3 Shallots
- 1 Garlic clove
- 1 l Beef broth (instant)
- 1 l dry red wine
- 100 ml Red wine vinegar
- 2 Bay leaves
- 2 Cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp some peppercorns
- 800 g Fillet of beef (from the middle)
- 7-10 Tbsp 600 h Potatoes
- 400 g Carrots
- 40 g Butter
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp dried marjoram
- 7-10 Tbsp Marjoram
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel 2 shallots and cut into slices. Peel and halve the garlic. Boil up broth, wine, vinegar, bay leaves, shallots, garlic, cloves, 1/2 teaspoon salt and peppercorns.
- 2
Dab meat dry and tie into shape with kitchen string. Place in the boiling stock and let it simmer at low heat for about 30 minutes. Peel, wash and dice the potatoes and carrots.
- 3
Remove the fillet and wrap it in foil. Measure out 1/4 litre of stock and put aside. Let rest in the electric cooker (80 °C) for about 20 minutes. Peel 1 shallot and cut into fine cubes. Heat 10 g butter in a saucepan.
- 4
Sauté the shallot in it. Pour on 1/4 litre of red wine stock, bring to the boil and let it boil down for about 10 minutes. Stir in 20 g butter in small pieces. Season to taste with salt and pepper. Heat oil in a pan.
- 5
Fry the vegetables for 10-12 minutes. Season with salt, pepper and marjoram. Remove meat from the oven. Heat 10 g butter in a pan and fry the meat briefly all around. Cut the meat open and arrange on a plate with the vegetables.
- 6
Pour some sauce over it and garnish with marjoram. Remaining sauce extra is enough.
Nutrition Facts
500 kcal
24 g
22 g
46 g
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