Filet mignon with bordelaise sauce and confit potatoes

5 servings

40 minutes

Filet mignon with bordelaise sauce and confit potatoes is prepared exclusively from the softest part of the meat - the middle of a fresh beef tenderloin. It is very tender and therefore expensive - there is practically no fat in the tenderloin. The fillet retains an impressive size and an appetizing shape if you wrap it with culinary string. Fry the meat in a frying pan for a short time - the crust will seal all the juices inside, and the oven will cook the fillet to the desired degree. When sending the filet mignon to the oven , do not take your eyes off it: it is important not to overdry the tenderloin and take it out when the juices have not yet begun to evaporate. Too thin bordelaise sauce can be thickened by adding a spoonful of corn flour to it.

Energy value per serving

• Calories: 602.2
• Proteins: 26.3g
• Fats: 40.2g
• Carbohydrates: 25.2g

Ingredients

• Beef tenderloin: 600 g
• Red dry wine: 300 ml
• Thyme: 1 bunch
• Shallots: 2 head
• Beef broth: 500 ml
• Black peppercorns: 10 pc
• Butter: 50 g
• Potato: 600 g
• Vegetable oil: 1 l
• Melted butter: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Trim the beef tenderloin and cut it into thick steaks. Tie the steaks with kitchen twine to keep the meat's shape while cooking.

   Required ingredients:

   • Beef tenderloin: 600 g

2. Sear the steaks in vegetable oil on all sides until a golden crust forms. Place the steaks in an oven preheated to 180 degrees for 10-12 minutes.

   Required ingredients:

   • Vegetable oil: 1 l
   • Beef tenderloin: 600 g

3. Pour wine into a deep saucepan and add a large bunch of thyme and roughly chopped onion. Place over heat and let it boil for 5-7 minutes on high heat. Then pour hot broth into the wine and reduce the mixture for another fifteen minutes to allow the onion to soften and the consistency to become syrup-like.

   Required ingredients:

   • Red dry wine: 300 ml
   • Thyme: 1 bunch
   • Shallots: 2 heads
   • Beef broth: 500 ml

4. Strain the sauce through a fine sieve into another saucepan. Place it on the heat. Divide the butter into five or six pieces and add them one by one to the wine, gently swirling the saucepan over the heat after each addition until the butter melts.

   Required ingredients:

   • Butter: 50 g

5. Peel the potatoes and cut them into rectangular sticks. In a saucepan, mix and heat vegetable and melted butter until it lightly boils. Drop in the potato sticks and fry until golden brown.

   Required ingredients:

   • Potato: 600 g
   • Vegetable oil: 1 l
   • Melted butter: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste