Beef fillet with fried potato slices, ratatoille, baked tomatoes and sauce



2 onions, coarsely chopped

1 diced eggplant

1 squash in cubes

1 red pepper in cubes

1 yellow diced paprika

6 small diced tomatoes

3 tablespoons olive oil

4 cloves garlic, finely chopped

1 dl dry white wine

1 tablespoon chicken stock

2 tsp thyme

2 tsp rosemary

3 bay leaves

1 teaspoon sugar

Salt and pepper

Fry the onion in oil for a few minutes. Add eggplant, squash, paprika and garlic and simmer over low heat for a few minutes.

Add tomatoes, wine, fondant, herbs and sugar and let everything cook at low temperature under a lid for 20 min. Stir occasionally. Cook for a few more minutes without a lid, so the vegetables cook a little together and become thicker. Season with salt and pepper.

The tenderloinhas been enjoyed in a marinade overnight and is then browned on all sides, before being placed in the oven at 125 degrees, with a baking thermometer, until it has a core temperature of 56 degrees. If you do not have time to marinate it, you can season it with spices you like, before browning it.

Saucemake by frying 2 shredded onions in butter. Season with pepper, barbecue seasoning and paprika seasoning. Pour on 1/2 ltr. cream, 2 tablespoons beef stock and add 1 dl soy sauce. Cook until the sauce has the right consistency.

You can find the potato slices recipe here .


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