Beef Fillet Braten with Cherry Sauce and Mustard Pears

Ingredients

• 2 firm pears
• 200 ml white wine
• 75 ml white wine vinegar
• 70 g coconut blossom sugar
• 4 Tbsp English mustard powder
• 1 bundle mirepoix vegetables
• 3 onions
• 3 bay leaves
• 1 star anise
• 1 Tbsp white peppercorns
• 500 ml sour cherry juice
• 600 ml veal stock
• 3 tbsp red wine vinegar
• 750 g beef fillet
• 1 tbsp Rapeseed Oil
• 25 g dried cherries
• 3 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, peel, quarter the pears and remove the seeds.

2. 2.

   Bring white wine, vinegar and coconut blossom sugar to a boil. Add the pears with a slotted spoon and simmer over medium heat for 8 minutes. Remove, take out 5 Tbsp of the liquid and let it cool.

3. 3.

   Reboil the remaining liquid and reduce until syrupy. Return the pears. Take off the heat.

4. 4.

   Stir the reserved liquid with mustard powder and add to the pears. Let the pears cool in the liquid covered in the refrigerator (marinate).

5. 5.

   Wash, trim, peel and cut the mirepoix into 1 cm cubes. Peel and cube the onions.

6. 6.

   Add the mirepoix, onions, bay leaves, star anise and peppercorns to a pan.

7. 7.

   Add cherry juice, veal stock and red wine vinegar. Bring to a boil and simmer for 10 minutes. Let it cool lukewarm in a bowl. Place the meat in and marinate in the refrigerator for 12 hours.

8. 8.

   Remove the beef fillet from the marinade. Strain the marinade into a pot and reduce over high heat until about one‑quarter of its volume remains.

9. 9.

   Pat the fillet dry and season all around with pepper. Heat oil in a pan and sear the meat over high heat on all sides until browned.

10. 10.

    Take it out and place on a large piece of aluminum foil. Add about one‑third of the vegetables, seal tightly. Bake in a preheated oven at 175 °C (convection: 150 °C, gas: level 2) for 25 minutes. Remove from the oven and rest for 10 minutes.

11. 11.

    Add dried cherries to the reduced marinade. Season with balsamic vinegar, salt and pepper. Slice the beef fillet braten, serve with sauce and pears. A potato‑celery purée pairs well.

12. 12.