Zartes Rinderfilet mit Rotwein-Schalotten-Sauce – Einfaches Rezept für besondere Anlässe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness and acidity of red wine.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasonings

Vegetable stock can reduce calories and is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in cooking.

beef fillet

🥗Healthier: chicken breast

💰Cheaper: sirloin steak

Chicken breast is leaner and sirloin is more economical.

Take the beef fillet out of the fridge about 30 minutes before preparing it to reach room temperature.

Pat the beef fillet dry with kitchen paper, then season with salt and black pepper.

Heat a pan with olive oil and sear the fillet over high heat for 2 minutes on each side.

Add 1 tbsp of butter and 2 cloves of garlic to the pan.

Add 2 sprigs of rosemary and 2 sprigs of fresh thyme, then pour the melted butter over the meat.

Reduce the heat and continue frying depending on the desired degree of doneness: Medium-Rare for 4 minutes, Medium for 6 minutes.

Wrap the meat in aluminum foil and let it rest.

In another pan, add 4 shallots and 1 tbsp of butter, then sprinkle with 1 tsp of sugar.

Pour in 250 ml of dry red wine and 100 ml of beef stock, allowing the sauce to simmer over medium heat until it has a slightly syrupy consistency.

Stir in 1 tsp of balsamic vinegar and season with salt and pepper.

Remove the meat from the foil, pour the sauce over it, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens