Beef Fillet with Broccoli and Carrots

Ingredients

• 400 g Broccoli
• 250 g carrots
• 1 clove garlic
• 1 Shallot
• 600 g beef fillet
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 tbsp butter
• cornstarch (for thickening)
• 50 ml port wine
• 75 ml red wine
• Salt

Instructions

1. 1.

   Clean, wash and cut the broccoli into bite‑sized florets or pieces. Peel the carrots and slice them diagonally into 1 cm thick rounds. Separate the garlic and shallot, peel them, and finely dice both separately. Pat the meat dry, rub it all over with pepper and garlic. Preheat the oven to 180 °C.

2. 2.

   Sear the meat in clarified butter until browned on all sides, then bake for about 10‑15 minutes until pink inside. Sauté the shallots in melted butter until translucent, add the vegetables and cook together. Season with pepper, deglaze with broth, cover and simmer until tender. Taste and thicken the cooking liquid with a little cornstarch dissolved in cold water if needed.

3. 3.

   While the vegetables cook and the meat finishes in the oven, reheat the pan with the drippings from the meat. Deglaze the drippings with port wine and red wine, scrape up browned bits, and reduce to about half. Season with salt and pepper. For serving, place the vegetables on warmed plates.

4. 4.

   Remove the meat from foil, optionally mix the meat juices into the port wine sauce, season the meat, slice it, and arrange beside the vegetables. Serve with boiled potatoes.