Beef fillet, fondant potatoes, vegetables and red wine glaze
Recipe for oven-roasted beef fillet (tenderloin) with fondant potatoes, vegetables and red wine glaze.
Servings 6 people
Ingredients
Red wine glaze
- 1 bottle good red wine
- 1 l beef stock
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 sprig rosemary
- 3 tbsp dark balsamic vinegar
- 2 tbsp sherry vinegar
- 50 g cold butter, cut into cubes
- Oil, for frying
- Freshly ground pepper and salt, if needed
- Sugar, if needed
Beef fillet
- 1 whole beef fillet, approx. 1 1/2 kg
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- Oil, for browning
- Salt and pepper
Fondant potatoes
- 8-12 baking potatoes – depending on size
- Clarified butter or rapeseed oil, for frying
- 3 sprigs rosemary and/or thyme
- 2 cloves garlic, crushed
- 300 ml stock, chicken or vegetable
- Salt and pepper
Vegetables
- 12 small carrots (baby carrots)
- 6-9 small onions
- 1 pack Tenderstem broccoli (bimi)
- Oil
- Salt and pepper
- Fresh thyme
Instructions
Red wine glaze
- Heat the oil in a saucepan and sauté the onions over a medium heat until lightly browned.
- Add the garlic and rosemary and cook for a couple of minutes.
- Season generously with freshly ground pepper, add the vinegars and let it bubble until it thickens.
- Pour in the red wine and let it reduce a little over a fairly high heat – about 5 minutes.
- Pour in the stock and let the sauce reduce over a medium heat to about 1/3 – this takes a good half hour.You can also let it reduce to 300-400 ml, depending on how intense you want the glaze.
- Pour the sauce through a sieve and back into the pan. Let it bubble briskly over a fairly high heat for about 10 minutes, then finish the sauce with the butter.Whisk in the butter, a cube at a time.If making the sauce ahead, simply chill it, then reheat and whisk in the butter just before serving. Otherwise, keep the sauce over a low heat until it is needed. Just before serving, turn up the heat and whisk in the butter.
- Season the sauce to taste with salt and pepper – and a little sugar, if needed.
Fondant potatoes
- Cut the potatoes into 12 equal-sized squares or rectangles; allow 2 per person.Ideally, leave them to soak in ice-cold water for about an hour, though it is not essential.
- Melt a generous knob of clarified butter or heat the oil in a frying pan over a fairly high heat, together with the herb sprigs and crushed garlic. Fry the potato pieces on all sides until nicely browned. Season with salt.This takes a good 20 minutes, and the potatoes become tender on the outside at the same time.
- Place the potatoes in an ovenproof dish, pour over the stock and set aside.
Beef fillet and vegetables
- Trim the meat of any sinew and silverskin.
- Heat the oil in a frying pan over a high heat and brown the fillet well on all sides together with the herb sprigs and crushed garlic; season with salt and pepper.
- Meanwhile, halve the onions and clean the carrots. Grease an ovenproof dish with oil, and place the onions cut side down with the carrots alongside, together with a few sprigs of thyme. Season with salt and pepper. Set aside.
- Place the beef fillet in an ovenproof dish, insert a meat thermometer (into the thickest part), and roast in the middle of a preheated fan oven at 200°C for about 20 minutes, depending on thickness.
- When the meat reaches a core temperature of 48°C, place the dish of potatoes and the dish of onions and carrots on the bottom shelf of the oven and roast them for about 20 min.
- When the fillet reaches a core temperature of about 55°C, take it out of the oven and let it rest on a chopping board to finish cooking. At this temperature it will be a lovely red, but not bloody.If you prefer the fillet more cooked/pink, leave it in the oven until it reaches a core temperature of about 57°C – and then let it rest on the board to finish.
- When the potatoes and vegetables have roasted for about 20 minutes, the food is ready to serve. Remember to have the sauce ready :)
- Just before serving, pour boiling water with a little salt over the Tenderstem broccoli, leave to stand for 5 minutes, then divide into smaller florets.
Plating
- Cut the fillet into good thick slices and arrange on the plates.
- Cut the carrots into chunky slices, and squeeze the onions out of their skins so they can be served halved but without skin.If you like, scorch the surface of the onion rings with a blowtorch – this is purely for appearance.
- Divide the potatoes and vegetables between the plates, spoon over the red wine glaze and serve with fresh thyme on top.