Beef Fillet with Braised Chicory and Sauce

Ingredients

• 1 pork fillet (ca. 700 g)
• Salt
• Pepper (freshly ground)
• 1 Red Onion
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 3 tbsp butter
• 0.5 tsp cornstarch
• 50 ml red wine
• 400 ml meat stock
• 0.5 tsp Mole spice blend
• 2 tbsp Vegetable oil
• 4 chicory stalks
• 300 g fine ribbon pasta
• parsley (for garnish)

Instructions

1. 1.

   For the sauce, peel and chop onions and garlic. Sauté in 1 tbsp butter until translucent, then add tomato paste and cook briefly. Sprinkle with Mole spice blend, stir, deglaze with red wine, reduce, then add meat stock. Simmer covered for about 10 minutes, then strain through a sieve. Thicken with cornstarch if desired.

2. 2.

   Wash the pork fillet, pat dry, and season with salt and pepper. Heat 2 tbsp oil in a pan and sear the fillet all around until browned. Reduce heat and cook the meat for another 10–12 minutes. Wrap the fillet in foil and keep warm at 50 °C in the oven.

3. 3.

   Wash chicory, halve it, blanch in boiling salted water for 3 min, then shock in cold water. Drain, season with salt and pepper, and sauté in hot butter until golden.

4. 4.

   Cook pasta in boiling salted water to al dente. Slice the fillet into thick pieces and plate with pasta, chicory, and sauce. Garnish with parsley leaves.