Name: Fillet of beef with sauerbraten sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 500ml (2 cups) red wine; 250ml (1 cup) water; 20.00 ml red wine vinegar; 1 brown onion, coarsely chopped; 1 carrot, peeled, coarsely chopped; 1 celery stick, trimmed, coarsely chopped; 1 tsp black peppercorns, crushed; 2 dried bay leaves; 2 whole cloves; 2 (about 600g each) beef eye fillets, sinew trimmed; 18.20 gm olive oil; 250ml (1 cup) beef stock; 6 gingernut biscuits, broken; 62.50 ml chopped fresh continental parsley

Fillet of beef with sauerbraten sauce

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Indulge in a decadent red wine sauce with a delightful hint of ginger biscuits.

Ingredients:

500ml (2 cups) red wine
250ml (1 cup) water
20.00 ml red wine vinegar
1 brown onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 celery stick, trimmed, coarsely chopped
1 tsp black peppercorns, crushed
2 dried bay leaves
2 whole cloves
2 (about 600g each) beef eye fillets, sinew trimmed
18.20 gm olive oil
250ml (1 cup) beef stock
6 gingernut biscuits, broken
62.50 ml chopped fresh continental parsley

Instructions:

In a large glass or ceramic bowl, mix together the wine, water, vinegar, onion, carrot, celery, peppercorns, bay leaves, and cloves. Add the beef, cover with plastic wrap, and refrigerate for 2 hours, turning occasionally to marinate. After marinating, drain the beef, saving the marinade, and pat the beef dry.
1. Preheat the oven to 180ºC. 2. Heat oil in a frying pan over high heat. 3. Season beef with salt and pepper. 4. Sear beef in the pan for 5 minutes, turning occasionally until browned. 5. Transfer the beef to a roasting pan. 6. Roast for 30 minutes for medium or until desired level of doneness is achieved. 7. Transfer the beef to a plate and cover with foil. 8. Let it rest for 10 minutes before serving.
While you wait, heat the reserved marinade in a saucepan over medium heat. Mix in the stock and biscuit, stirring until the biscuit breaks up, for about 20 minutes or until the mixture is reduced. Strain the sauce, discard any solids, and return it to the pan. Finally, stir in the parsley.
Slice the beef into thick pieces and drizzle with the savory sauce before serving.

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