Beef Fillet in Burgundy Shallot Butter with Potato Gratin

Halve the shallots in their skins, crush the garlic clove a little. Salt and pepper the beef fillet, wrap it with the bacon (barding) and tie it with spagat. Heat clarified butter in a pan and sear the barded meat on all sides. Add shallot halves, garlic, rosemary and thyme and sauté briefly.

Line a baking sheet with aluminum foil and place the beef tenderloin, shallots, garlic and spices on it. Cover with aluminum foil and cook in the preheated oven for about 1 1/2 hours.

For the Burgundy shallot butter, peel the shallots. Caramelize the sugar in a saucepan until light brown. Deglaze with red wine and port and add cinnamon, thyme and cloves. Add the shallots whole and reduce the liquid. Season with salt, pepper and chili and stir in the ice-cold butter in flakes.

For the potato gratin, peel and slice the garlic cloves. Butter a gratin dish and top with the garlic slices.

Peel the potatoes and cut into thin slices. Layer in the gratin dish and season each layer with salt, pepper and a little nutmeg. Mix whipped cream with crème fraîche and pour over potatoes. Finally, sprinkle the grated mountain cheese on top. Bake the potato gratin in the preheated oven at 170 °C for about 40 minutes.

Remove the beef fillet from the aluminum foil, cut into portions and serve with the burgundy-scallion butter and

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