Beef Fillet with Creamy Red Wine Sauce

Ingredients

• 800 g beef fillet
• Salt
• Pepper
• 2 onions
• 2 tbsp oil
• 1 bouquet garni (thyme, bay leaf, parsley, leek)
• 125 ml red wine
• 400 ml beef stock (from the can)
• 150 g crème fraîche
• 1 bunch carrots
• Salt
• 1 tbsp butter
• Lemon juice

Instructions

1. 1.

   Rub the beef fillet with salt and pepper. Rinse the onions and quarter them. Heat oil in a braising pot. Brown the beef fillet and onions in it. Add the bouquet garni and deglaze with red wine. Pour in the beef stock. Cover and simmer for 30-40 minutes.

2. 2.

   Meanwhile, peel the carrots and slice them. Boil in salted water for 10-15 minutes. Drain the carrots. Melt butter in the pot. Toss the carrots in it and flavor with a splash of lemon juice.

3. 3.

   Remove the beef fillet from the stock and keep warm. Strain the stock. Stir in the crème fraîche and reduce the sauce over high heat until creamy. Season with salt and pepper.

4. 4.

   Slice the beef fillet and serve together with the sauce and carrots.