Beef Fillet with Carrots, Chanterelles and Red Wine Sauce
Savour a hearty beef fillet simmered with fresh carrots, chanterelles, and a rich red wine sauce, brought to life by aromatic juniper berries and pimentcorns. This dish showcases the finest cuts of beef paired with seasonal vegetables for a comforting yet elegant meal.
Ingredients
- 2 shallots
- 800 g beef fillet
- Salt
- Pepper
- 5 tbsp clarified butter
- 2 tsp sugar
- 300 ml dry red wine
- 2 juniper berries
- 3 pimentcorns
- 400 ml beef stock
- 2 Garlic cloves
- 400 g Carrots
- 300 g chanterelles
- Salt
- Pepper (freshly ground)
- 5 g starch (optional)
- 3 tbsp cold butter
- marjoram for garnish
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
-
2.
Peel and finely dice the shallots. Wash, pat dry, and season the beef fillet with salt and pepper. Heat clarified butter in a roasting pan and sear the meat on all sides. Remove, add sugar to the hot fat, caramelise darkly, then deglaze with half of the red wine. Reduce for 5 minutes, pour in the remaining wine, add juniper berries and pimentcorns, cover, and roast in the preheated oven for 1 hour and 15 minutes, adding beef stock gradually.
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3.
Peel the garlic cloves. Peel, halve, and quarter the carrots lengthwise. Clean the chanterelles with a damp kitchen towel.
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4.
Add the carrots, garlic, and chanterelles to the pan and continue cooking for about another half hour.
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5.
Remove the meat, wrap in foil, and let rest.
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6.
Strain the sauce through a sieve, set aside the carrots and chanterelles. Bring the sauce to a boil in a small pot, season with salt and pepper, and thicken with optional starch mixed in cold water.
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7.
Whisk in the cold butter with a whisk, re‑add the carrots and chanterelles.
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8.
Slice the rested meat and arrange on plates with the sauce and vegetables. Garnish with fresh marjoram and serve.
