Rinderfilet mit Champignonsauce

Ingredients

• 1.5 kg beef fillet
• 2 Garlic cloves
• 1 onion
• Salt
• freshly ground pepper
• 300 ml beef stock
• 4 sprigs tarragon
• 2 tbsp clarified butter
• 50 g butter
• 1 tbsp powdered sugar
• 800 g carrots
• 50 g Raisins
• 0.25 l Vegetable broth
• 400 g Mushrooms
• 1 Shallot
• 2 tbsp chopped parsley
• 50 ml white wine
• 4 tbsp heavy cream
• 1 tbsp butter

Instructions

1. 1.

   Peel the onions, halve them and dice finely. Trim the base of the garlic cloves. Wash the beef fillet, pat dry and rub with the cut side of a garlic clove, then season with salt and pepper. Heat clarified butter in a roasting pan, add onion, garlic and tarragon. Brown the meat all around, deglaze with stock and a splash of water. Roast in a preheated oven at 120 °C (top and bottom heat) for about 45–60 minutes depending on thickness, turning occasionally and adding water if needed.

2. 2.

   Wash, peel and julienne the carrots. Caramelize butter and powdered sugar, add carrots and raisins, then pour over with broth. Simmer gently until the carrots are firm to bite.

3. 3.

   Wipe mushrooms with a kitchen towel, optionally peel them, and slice. Peel and finely dice the shallot.

4. 4.

   Remove the meat from the pan, wrap in foil and let rest for 5 minutes. Strain the roasting juices through a sieve and collect.

5. 5.

   Heat butter in a saucepan, sauté mushrooms and onion, then add white wine and the strained juices. Reduce slightly, stir in heavy cream, salt and pepper to taste.

6. 6.

   Serve the beef fillet on a preheated plate. Pour sauce into a small bowl and sprinkle with parsley. Plate the carrot garnish alongside the beef.