Beef Fillet Roast with Red Wine Sauce

Ingredients

• 1200 g beef fillet (center cut)
• Salt
• black pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 Shallot
• 1 Garlic clove
• 1 Carrot
• 1 tomato
• 1 tbsp butter
• 200 ml red wine
• 350 ml broth
• 1 sprig thyme
• 1 bay leaf
• a pinch cinnamon
• a pinch nutmeg
• 2 stale whole-grain rolls
• 3 tbsp heavy cream
• 4 tbsp freshly grated horseradish
• 1 Organic Lime

Instructions

1. 1.

   Rub the beef fillet with salt and pepper. Heat clarified butter in a pan and sear the fillet over high heat on all sides. Transfer the browned fillet to a baking tray and roast in a preheated oven at 200 °C (180 °C fan, gas level 3) for 30 minutes on the middle rack.

2. 2.

   Let it rest briefly in the turned-off but open oven.

3. 3.

   Meanwhile, peel and finely chop the shallot and garlic. Peel the carrot and slice into rounds. Clean and roughly dice the tomato.

4. 4.

   Heat butter in a pot and sauté the chopped shallot until translucent. Add red wine and simmer for about 3 minutes. Pour in 150 ml broth, add carrot slices and tomato cubes. Season the sauce with thyme, bay leaf, garlic, salt, and pepper. Reduce over low heat for about 25 minutes.

5. 5.

   Strain the reduced sauce through a sieve into a pot and season with cinnamon and nutmeg.

6. 6.

   Grate the crust off the rolls, soak them in the remaining warm broth for about 30 minutes, squeeze out excess liquid, whisk with a fork until smooth, stir in cream and horseradish, bring to a boil, and season with salt.

7. 7.

   Wash the lime, dry it, cut into thin slices. Slice the fillet, ladle sauce over it, add a dollop of horseradish sauce on each slice, and serve with lime wedges.