Beef Fillet on Port Wine Sauce

1. remove the skin from the shallots, cut into quarters lengthwise.

2. caramelize sugar in a small saucepan, extinguish with port wine. Add shallots and simmer on low heat for about 5 min. Pour in red wine and veal stock and simmer another 8 min on low heat.

3. wrap bacon around beef slices and tie with spagat.

4. heat oil in a frying pan, roast the meat in it for about 3 min. on each side, then wrap in aluminum foil.

5. add the juices from the pan to the port wine sauce. Stir butter into sauce with a whisk. Season with salt and pepper.

6. remove meat from foil, remove splits, season with salt, season with pepper and dress with sauce. Delicious with: Whipped potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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