Ingredients
For
2
portions
milliliters
milliliters
Veal stock
milliliters
milliliters
port wine
(red)
EL
EL
Balsamic cream
grams
grams
Dark chocolate couverture
(at least 60% cocoa content)
EL
EL
food starch
Salt pepper
Beef fillets
(approx. 160 g each)
branch
branches
rosemary
EL
EL
oil
EL
EL
butter
(Also: possibly a meat thermometer)
preparation
For the chocolate jus
Allow the veal stock, port wine and balsamic cream to simmer over medium heat for 10-15 minutes. Thicken the sauce lightly with the starch dissolved in a little cold water. Finely chop the couverture, add it to the sauce and dissolve in it. Season the jus with salt and pepper and keep warm until serving.
For the beef fillets
Pat the beef fillets dry and season on both sides with salt and pepper. Rinse rosemary with cold water and shake dry. Heat oil in an ovenproof pan and fry the fillets on both sides for 1-2 minutes. Add butter and rosemary. Place the pan in the preheated oven and bake the fillets at 160 degrees (fan oven 150 degrees) on the second rail from the bottom for 8-10 minutes. B. cook medium (53-57 degrees core temperature).
Remove the fillets, let them rest for about 5 minutes, cut into slices about 1 cm thick and serve with the chocolate jus.
Tip
Plus potatoes and mixed salad.
Commodity knowledge
When pairing food, what might seem surprising at first glance comes together but tastes absolutely harmonious – like here, for example.
This recipe appeared in issue 02/2024.