Enhanced with Red Wine Balsamic Sauce

Ingredients

• 800g fillet of high quality organic beef  (You might even want to consider tenderloin)

For the marinade and the sauce:

• ½ l dry red wine
• 50 ml Balsamic
• 1 medium-sized onion in slices
• 1 carrot in Slices
• 1 stick leek cut in rings
• a little celery in slices
• 1 grounded clove of garlic
• a little juice of sugar beets
• a little beef stock
• currants and browned juliennes from almonds
• spices: pepper corns, cloves, bay leaf, thyme, salt and pepper
• A little bit concentrated butter

Preparation

Wrap a little kitchen yarn around the fillet in order to make sure that it will keep its form. The marinade:

1. Combine the red wine, the Balsamic and a little oil.
2. Add the the mentioned vegetables and the spices.
3. Stir it all thoroughly.
4. Marinate the fillet for 2-3 days.
5. Cover it with film.
6. Turn the fillet every now again.

The preparation of the fillet:

1. Take it out and dry it with paper.
2. Put a little salt and pepper onto it.
3. Preheat the oven.
4. Fry the fillet in a frying pan in hot concentrated butter on all sides.
5. Let it take colour and then put it into the oven.
6. Keep it there at 160° C for approx. 20-25 min.
7. Take it out when it is “medium”.
8. Wrap it into kitchen foil and let it “sit” for 4-5 minutes.

The sauce:

1. Put a little caster sugar into the hot oil.
2. Let it lightly caramelise in order to achieve an appetising brownish colour.
3. Sweat the add-in herein.
4. Fill it up with the marinade and the beef stock.
5. Let the sauce reduce, sieve it and make it nice and thick with a little starch.
6. Check the taste.
7. Decide how much juice of sugar beets is required to complete the flavour.
8. Eventually add the soaked currants and the browned almonds.

Serving suggestion

1. Cover the middle of every plate with sauce.
2. Slice the fillet into tranches and arrange them as twins on the sauce.
3. The traditional side dish are potato dumplings.
4. Noodles or gnocchi’s are appropriate as well.