Beef Tenderloin in Pepper Red Wine Sauce

Ingredients

• 250 g waxy potatoes
• 4 onions
• Sea salt
• 600 g beef fillet
• Salt
• freshly ground black pepper
• 2 tbsp olive oil
• 1 Carrot
• 0.25 celery stalk
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 300 ml beef stock
• 1 tsp Cornstarch
• 2 tbsp green peppercorns

Instructions

1. 1.

   Wash, peel and cut the potatoes into wedges. Peel two onions and cut them into wedges as well. Place the potatoes on a parchment‑lined baking sheet, season with sea salt, drizzle with olive oil, and bake in a preheated oven at 200 °C (180 °C fan) for 20–25 minutes. Add the onion wedges five minutes before the end of the baking time and continue roasting.

2. 2.

   Meanwhile wash the beef fillet, pat it dry, cut into four equal medallions, tie each with kitchen twine, and season with salt and pepper. In a pan heat the remaining oil until hot and sear the medallions on both sides for about 6–8 minutes. Remove and place in the oven for an additional 5–10 minutes.

3. 3.

   During this time peel the carrot, celery, and one onion; cut into 2 cm cubes and roast in the pan drippings for 2–4 minutes. Add one tablespoon of tomato paste, deglaze with red wine and beef stock, and reduce everything together for about 20 minutes.

4. 4.

   Whisk the cornstarch into two tablespoons of cold water. Strain the red‑wine sauce, bring to a boil, then thicken with the starch mixture. Add the green peppercorns and simmer for another five minutes. Plate the roasted potato and onion wedges alongside the beef fillet, pour over the red‑wine sauce, and serve hot.