Rinderfilet mit Rotwein-Schalotten & Pastinakenpüree, so hast du Fleisch noch nie gegessen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt lowers calories while maintaining creaminess.

Let the beef fillet sit for 20 minutes to come to room temperature.

Boil the parsnips and potato in salted water until soft.

Heat olive oil and a little butter in a skillet.

Sear the beef fillet on both sides until browned.

Add a little rosemary and thyme to the meat and spoon the butter and juices over the steaks.

Place the steak in the oven at 120 °C (250 °F) for about 15 minutes.

In a separate pan, melt 1 tsp butter and 1 tsp brown sugar until the sugar melts.

Add the halved shallots and sauté until golden brown.

Pour in 150 ml red wine and 1 tsp balsamic vinegar, then season with salt and pepper.

Let the red wine simmer gently until it reaches a syrupy consistency.

Add nutmeg, 20 g butter, and cream or milk to the mixture.

Garnish with a little chili and thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens