Beef with Black Currant and Cassis Sauce

4.333335
Average: 4.3 (3 votes)
(3 votes)
Beef with Black Currant and Cassis Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Beef fillet (ready to cook)
salt
freshly ground peppers
2 tablespoons vegetable oil
Fat (for the baking sheet)
1 onion
1 garlic
1 carrot
1 tablespoon 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
Nutmeg
2 centiliters Crème de cassis
1 tablespoon Red currant jelly
1 tablespoon Pastry flour
1 tablespoon butter
8 bay leaves (for garnish)
How healthy are the main ingredients?
potatoCurrantTomato pastethymerosemarysalt

Preparation steps

1.

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.

2.

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.

3.

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.