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Three components harmoniously combine to form a total experience. A crisp and cooked to the point, pink beef fillet enthroned on a rough pounding, which bathes in a vigorous, viscous red wine reduction. Could it be so in the restaurant – there are now but also at your home!
Ingredients
350 g beef fillet
30 g of butter
2 branch of rosemary
2 branch of thyme
1 garlic clove, finely sliced
salt
For the stamping
300 g of floury-boiled potatoes
200 g sweet potatoes
150 ml whipped cream
100 g of butter
3 sprigs of fresh marjoram
3 sprigs of fresh coriander
Salt, pepper, nutmeg
For the reduction
400 ml of red wine
100 ml cattle stock
5 sprigs of fresh rosemary
5 sprigs of fresh thyme
1 garlic bulb
Salt, pepper
50 g of butter
1 teaspoon tomato paste
2 tablespoons of starch (dissolved in double the amount of water)
30 g of sugar
2 tablespoons olive oil
Special accessories
vacuum sealer
foil pouch
Sous vide device
Beefer or cast-iron pan
Preparation
Preheat water bath to 54 ° C.
Dab the filet dry with kitchen paper and place in the foil pouch with rosemary, thyme, garlic slices and butter. Massage ingredients from the outside in the bag, so that everything mixes well.
Vacuum meat, place in water bath and cook for 90 minutes.
Cut garlic bulb whole lengthwise and place with the cut side down in a saucepan.
Lightly toast the garlic, adding olive oil, then butter, the fresh herbs and the tomato puree and sauté everything for 1 minute.
Deglaze with wine, pour in the stock and simmer over medium heat for about 40 minutes until the mixture has a creamy texture, stirring occasionally.
Peel and quarter the potatoes for the stomp. Put in a pot of cold water and cook over medium heat until soft (about 25 minutes).
Pass the sauce through a sieve. Bring Herplatte to the highest level, add the sugar and starch to the sauce and bring to a boil once. Reduce to medium heat and simmer for 20 minutes until a creamy consistency is achieved.
Add cream, butter and the chopped herbs to the potatoes and puff everything briefly. Season with salt, pepper and nutmeg.
Remove the vacuum bag containing the meat from the water bath and keep briefly under cold water. Heat pan (or beefer) to the highest level. Dab the meat dry, salt and fry briefly from both sides until a crusty crust has formed.
