Whole Roasted Fillet of Beef with Honey Shallots

Parry (trim) beef fillet and tie with spagat into desired shape, season with salt and pepper. Heat clarified butter in a frying pan and sear the meat on all sides. The first 10 min in the tube at 220 degrees , then 20 min at 180 degrees in stove finish roasting. For the puree, soften and strain the potatoes. Remove the peel from the parsley roots, cut them into pieces and soften them as well. Whisk with milk and strain. Mix the potatoes with the parsley roots and the cream until smooth and flavor with the mixed parsley. Season with salt, pepper and a pinch of nutmeg.

Peel the shallots and sauté in caramel with butter. Cover and simmer at low temperature for about 15 minutes. Repeatedly add a little white wine, at the end season with salt and freshly ground pepper.

For the sauce, fry the meat in clarified butter. Add the vegetables and sauté. Stir through with paradeis pulp, gradually pour in the red wine. Add some water as well as the spices, cook. As a last step, perhaps bind (assemble) with some pieces of ice-cold butter.

Cut the whole roasted fillet of beef into slices. Arrange on plates with honey shallots, parsley puree and the sauce.

Tip: If you fold in a little whipped cream at the end, the puree will be even creamier and airier.

Drink: Feed from Eveline Eselböck

Our tip: As an alternative z

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