Beef with Black Currant and Cassis Sauce

Average: 4.3 (3 votes)
(3 votes)
Beef with Black Currant and Cassis Sauce
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Health Score:
71 / 100
45 min.
ready in 1 hr 55 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie736 cal.(35 %)
Protein38 g(39 %)
Fat35 g(30 %)
Carbohydrates57 g(38 %)
Sugar added2 g(8 %)
Roughage6.1 g(20 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.8 mg(65 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.1 mg(134 %)
Vitamin B₆1.1 mg(79 %)
Folate49 μg(16 %)
Pantothenic acid2.4 mg(40 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C39 mg(41 %)
Potassium1,582 mg(40 %)
Calcium126 mg(13 %)
Magnesium97 mg(32 %)
Iron6.3 mg(42 %)
Iodine16 μg(8 %)
Zinc7.7 mg(96 %)
Saturated fatty acids17.4 g
Uric acid242 mg
Cholesterol105 mg
Complete sugar34 g


600 grams Beef fillet (ready to cook)
freshly ground peppers
2 Tbsps vegetable oil
Fat (for the baking sheet)
1 onion
1 garlic clove
1 carrot
1 Tbsp Tomato paste
150 milliliters dry Red wine
300 milliliters Beef stock
2 bay leaves
2 peppercorns
1 sprig rosemary
2 sprigs thyme
500 grams starchy potatoes
150 grams fresh, ripe Currants
1 Vanilla bean
150 milliliters milk
30 grams butter
2 centiliters Crème de cassis
1 Tbsp Red currant jelly
1 Tbsp Pastry flour
1 Tbsp butter
8 bay leaves (for garnish)
How healthy are the main ingredients?
potatoCurrantTomato pastethymerosemarysalt

Preparation steps


Preheat the oven to 100°C (approximately 210°F). Rinse the fillet, pat dry, trim, season with salt and pepper sear all sides in a hot pan with oil. Remove from the pan, place on a greased baking sheet and cook for about 1 hour in the preheated oven.


Peel the onion, garlic and carrot and dice. Sauté in the pan from the beef, add tomato puree and cook briefly. Pour in the wine, broth and add the spices and herbs and simmer for about 30 minutes over medium heat. Peel and rinse the potatoes and cook for 25-30 minutes in boiling salted water. Rinse the currants, hold 4 nice looking stems aside, and strip the remaining currants from the stems and add to the sauce. Simmer another 10 minutes.


Cut the vanilla pod lengthwise, scrape out the seeds and bring to a boil along with the milk. Remove from heat and let cool slightly. Drain the finished potatoes, press through a potato ricer and combine with the vanilla milk and butter to make a smooth puree. Season with salt and nutmeg. Strain the sauce through a fine sieve, return to the boil, pour in the liqueur, stir in the jelly and thicken the sauce with a little flour mixed with butter. Remove the fillets from the oven, let rest briefly and cut into thick slices. Serve with the puree on warmed plates. Drizzle with the sauce and garnish with the currants and bay leaves.