Poached Fillet of Beef with Vegetables

Rinse meat, boil kitchen herbs, 3/4 of red wine and spices, set aside. Let meat cook in it for 25 min. Rinse potatoes, boil in salted water for 20 minutes. Drain, remove peel, cut into quarters. Remove peel from onions, dice finely. Bring the rest of the red wine, onions and port wine to the boil, cook for about 10 minutes. Add stock and butter, mash and season. Remove peel from carrots and cut into slices.

Divide cauliflower into roses. Cook everything in salted water for 10 minutes. Roast potatoes in oil for about 6 min. Arrange sauce, vegetables and meat.

Tip from Armin Rossmeier (TV chef at Sat.1)

Fillet must hang out for 14 days. It lies under the back, where the muscles are only weakly developed. That’s why this piece of meat is the best in beef: tender, fine, aromatic. However, tenderloin must hang out for a good 14 days to achieve its typical tenderness. The tip of the tenderloin is used for fondoue and boef stroganoff, while the rest is used to cut medallions, tournedos, fillet steaks and the 400-gram chataubriand – a festive roast for two people. Beef can be left to “ripen” in the refrigerator for a good three days, but should be coated with oil all around. In marinade it will keep for five days.

Preparation : about 40 min.

Tip: Always use aromatic spices to refine your dishes!

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