Beef Fillet in Balsamic Sauce

Ingredients

• 150 g lentils (Puy lentils)
• 2 large chicory heads
• 1 Red Onion
• 2 tbsp olive oil
• 6 sprigs Thyme
• Salt
• Pepper
• 4 tsp lime juice
• 600 g beef fillet
• Salt
• Pepper
• 1 tbsp Olive Oil
• 4 tbsp balsamic vinegar
• 400 ml beef stock (glass)
• 150 g crème fraîche

Instructions

1. 1.

   Cook lentils covered with water for about 30 minutes. Clean and chop chicory. Peel onion and cut into wedges. Heat olive oil in a pot. Sauté onion, then add chicory and thyme and simmer for about 5 minutes. Season with salt and pepper and drizzle lime juice. Keep warm; just before serving drain lentils, season again, and mix with chicory.

2. 2.

   Rub beef fillet with salt, pepper, and olive oil. Brown all sides in a pan. Deglaze with vinegar and add beef stock. Cover and simmer for 20-25 minutes, turning occasionally.

3. 3.

   Remove beef from stock and let rest wrapped in foil for about 5 minutes. Stir crème fraîche into the stock and reduce for 3-5 minutes. Adjust sauce seasoning. Slice meat and serve with sauce and vegetables.