In Rotwein mariniertes Rinderfilet
Red Wine marinated Beef Fillet
by Ralph Kratzer
- 6 slices (60 g each) of beef fillet
- 300 ml strong red wine
- 400 ml concentrated vegetable or beef stock
- 1 medium onion, coarsely chopped
- 4 cloves garlic, halved
- 1 carrot, sliced
- 1 celery, sliced
- 2 sprigs fresh rosemary
- some cloves and juniper berries
- wine vinegar
- sunflower oil
Bring the red wine to the boil in a big pot. Simmer it a while until the wine is reduced to about one half, the alcohol will evaporate.
Add the stock, onion, garlic, carrot, celery, cloves and juniper berries and bring to the boil again.
Sprinkle both sides of the beef fillet with salt and pepper. Place the meat in the hot but not not boiling marinade, add the rosemary, cover and let absorb for 30 – 60 minutes.
Remove the meat from the marinade and dry it with kitchen towels.
Pour the marinade through a sieve, heat it in a sauce pan and thicken it a bit with flour and butter.
Meanwhile heat the oil in a big frying pan, fry the beef fillets until cooked through or just to your taste.
Serve the meat hot and poured with the sauce.
Goes best with potato dumplings (to remember the recipe – click here) and heated red cabbage (don´t hesitate to take it from the can or glass, it is tasty and saves time!)
Categories: Chef's Choice