Beef Fillet in Balsamic Sauce
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 521 kcal | (25 %) | ||
| Protein | 42.5 g | (43 %) | ||
| Fat | 29.1 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- For the vegetables
- 150 grams Lentils (puy lentils)
- 2 large Endive
- 1 red onion
- 2 Tbsps olive oil
- 6 stalks thyme
- salt
- freshly ground peppers
- 4 tsps Lime juice
- For the beef
- 600 grams Beef fillet
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 4 Tbsps balsamic vinegar
- 400 milliliters Beef stock
- 150 grams Crème fraiche
Preparation steps
For the vegetables: In a large saucepan, cover lentils with water and cook for about 30 minutes. Rinse and trim endive and chop. Peel onion and cut into wedges. Heat olive oil in a pot. Fry onion, add endive and thyme and simmer for about 5 minutes. Season with salt and pepper and sprinkle with lime juice. Keep warm. Just before serving, drain the lentils, season with salt and pepper and mix with the endive.
For the beef: Rub beef with salt, pepper and olive oil. In a hot pan, sear meat on all sides. Deglaze with vinegar and beef stock. Cover and simmer for 20-25 minutes, turning occasionally.
Remove beef from the pan, wrap in aluminum foil and let stand about 5 minutes. Stir crème fraîche into the stock and boil for 3-5 minutes. Season sauce to taste again. Cut meat into slices and serve together with sauce and vegetables.