Beef fillet with red wine and port wine sauce and potato puree is a lovely dish. Here I serve it grilled, with a lovely red wine and port sauce. The sauce can also be used for other meats, such as lamb, pork, and for white fish.
Red wine and port wine sauce:
2 finely chopped red onions
2 dl red wine
5 tablespoons veal stock
2 dl port wine
1 bay leaf
1 tsp HP sauce
Approx. 1/2 dl blackcurrant syrup
1 ts worcestersaus
Salt and pepper
About. 50 g butter
Glossy red onion in butter in a saucepan. Add red wine, port wine and bay leaf. Let it cook uncovered until the amount is reduced to about 1/3. Strain and discard the onion, add veal funds, HP sauce, worcester sauce and blackcurrant syrup until the taste becomes round and fine. Season with salt and pepper. Just before serving, I add butter and heat, without it boiling. The butter makes the sauce shiny and delicious.
Almond mashed potatoes:
500 g almond potatoes
150 g butter
6 tablespoons cream
Salt and pepper
Peel the almonds and cook them tender in unsalted water. Pour off the boiling water and let the potatoes evaporate without a lid, so that they become dry on the surface.
Mash the potatoes and stir in melted butter and cream. Whisk until you get a smooth and fluffy puree. Season with salt and pepper.
The tenderloin has been allowed to snuggle up in a marinade overnight and is then browned on all sides, before being put in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 56 degrees. If you don't have time to marinate it, season it with spices you like before browning it.
Serve beef fillet with red wine and port sauce, potato puree and optional vegetables, such as cauliflower, broccoli or romanesco.
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