Beef fillet with pepper and port wine sauce
2 servings
30 minutes
Beef fillet with pepper and port wine sauce is an exquisite dish of European cuisine that combines the tenderness of meat with the spicy aroma of spices and the rich astringency of wine sauce. Historically, port wine has been used in cooking as an elegant note that enhances the depth of flavor in meat dishes. Black pepper adds spiciness, while cumin and garlic provide a warm, spicy touch. Broth and corn flour transform port wine into a silky sauce that binds all elements together. This dish is perfect for special occasions when served with a delicate side dish like mashed potatoes or roasted vegetables. The flavor harmony makes it an ideal accompaniment to a glass of red wine, turning dinner into a true gastronomic journey.
1
Preheat the oven to 200 degrees.
2
Sprinkle the meat with salt and generously rub it with freshly ground pepper.
- Black peppercorns: 1 teaspoon
- Beef fillet: 450 g
3
Pour a little olive oil into a fireproof dish and lightly brown the meat for 4-5 minutes, then place it in the oven for 10-12 minutes for medium doneness. Transfer the meat to a plate to rest.
- Olive oil: to taste
4
Pour port wine into the pan where the meat was fried, add cumin and garlic. Let it reduce by half.
- Port: 200 ml
- Caraway: 1 piece
- Garlic: 1 clove
5
Mix 1 tablespoon of port wine with corn flour. Add to the port wine.
- Port: 200 ml
- Corn flour: 1 teaspoon
6
Pour in the broth. Cook for about 1 minute until it becomes a sauce. Season with spices. Mix with the juice released from the meat.
- Beef broth: 150 ml
7
Serve the meat with sauce and a side dish.