Beef Fillet in Red Wine Sauce

Serve it with fries and your guests will be absolutely delighted!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Meat, beef, fillet - lung roast

  • 5 twig Thyme, fresh

  • 4 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Oil, vegetable oil, canola

Sauce

  • 2 piece Shallot

  • 1 teaspoon Oil, vegetable oil, canola

  • 1 teaspoon Sugar, brown

  • 2 dl Alcohol, Wine, Red

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 spoon Butter, unsalted

Steps

  1. Wash and dry the thyme sprigs. Strip the leaves and finely chop them. Peel, wash, and finely chop the shallot. Wash the fillets and dry them with paper towels. Place a pan on the stove, heat it up, and then add the oil to warm it.

  2. Sear the fillets in the hot oil for about 2 minutes on each side. When you flip the fillets, season the seared side with salt, pepper, and sprinkle with chopped thyme. Once the fillets are seared on both sides, remove them from the pan and keep them warm. In the same pan, sauté the shallot until lightly caramelized with brown sugar, then deglaze with red wine. Season the sauce to taste with salt and pepper, let it simmer, and strain it through a sieve. Stir in cold butter pieces into the strained sauce.

  3. Plate the fillets and pour the prepared sauce over them. Serve the dish with your chosen side to your guests.

Nutrition Information (Per 100g)

  • Calories: 176.8 kcal
  • Fat: 10.05 g
    • Saturated Fat: 1.51 g
  • Carbohydrates: 5.78 g
    • Sugars: 0.75 g
  • Protein: 14.31 g
  • Fiber: 1 g