Beef Fillet with Currant Cassis Sauce

Ingredients

• 600 g beef fillet (pre‑cooked)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• fat (for the tray)
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 300 ml beef stock
• 2 Bay leaves
• 2 peppercorns
• 1 sprig rosemary
• 2 stems thyme
• 500 g starchy potatoes
• 150 g fresh ripe currants
• 1 vanilla pod
• 150 ml milk
• 30 g Butter
• nutmeg
• 20 ml cassis liqueur
• 1 tbsp currant jam
• 1 tbsp flour
• 1 tbsp butter
• 8 bay leaves (for garnish)

Instructions

1. 1.

   Preheat the oven to 100 °C (200 °F) with upper and lower heat. Wash, pat dry, trim, salt and pepper the fillet; sear it in a hot pan with oil on all sides. Remove from the pan, place on a greased baking tray, and bake for about 1 hour until cooked through.

2. 2.

   Peel and dice the onion, garlic, and carrot. Sauté them in the drippings, add tomato paste, let it brown briefly, then deglaze with wine. Add stock, bay leaves, peppercorns, rosemary, thyme; simmer over medium heat for ~30 minutes. Boil potatoes in salted water for 25–30 minutes. Wash currants, set aside four good stems, strip the rest from their stalks and add to the sauce; simmer another 10 minutes.

3. 3.

   Split the vanilla pod lengthwise, scrape out the seeds, and bring milk to a boil with them. Quarter the pod. Remove from heat and let cool slightly. Drain potatoes, press through a potato masher, mix with vanilla milk and butter into a smooth purée; season with salt and nutmeg. Strain sauce through a fine sieve, reheat, add cassis liqueur, stir in jam, then thicken with a beurre manié (equal parts flour and butter). Take fillet out of oven, let rest briefly, slice thickly, and plate with purée and sauce. Garnish each dish with one currant stem and two bay leaves.