Rinderfilet with Red Wine and Mushrooms

A tight-grained meat that yields under the knife, served with a short, bound sauce. Caramelized cooking juices provide a deep brown finish that coats the palate.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 510
• Protein: 47 g
• Carbs: 4 g
• Fat: 29 g

Ingredients

• 800 g Beef tenderloin ( cut into 4 thick steaks )
• 250 g Button mushroom ( sliced )
• 1 piece Yellow onion ( finely chopped )
• 200 ml Red wine
• 40 g Minimum butter sweet ( cold, diced )
• 50 ml Cream
• 1 tbsp Sunflower oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 150 ml Veal stock concentrate

Instructions

1. Tempering and searing

   Take the fillet out of the fridge 30 minutes before. In a very hot steel pan with oil, sear the meat for 2 minutes per side. A dark crust should form. Set aside in a warm place.

2. Cooking the garnish

   In the same pan, toss in the mushrooms and onion. Brown in the cooking fats until the vegetation water has evaporated and a nutty smell appears.

3. Deglazing and reducing

   Pour in the red wine to loosen the juices at the bottom of the pan. Let it reduce by half until the liquid becomes syrupy. Add the veal stock and reduce further.

4. Binding the sauce

   Lower the heat. Stir in the cream and cold butter. The sauce should be glossy and coat the back of a spoon. Adjust seasoning and pour over the meat.

Chef's tips

• Never pierce the meat with a fork; use tongs to keep the juices inside.
• The butter must be very cold when whisking into the sauce to create a stable emulsion.

Storage

The beef fillet should be eaten immediately. The sauce can be kept in the fridge for 24 hours.