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Fillet of beef in wine Recipe

Fillet of beef in wine

Recipe Ingredients for Fillet of beef in wine

1 1 / 2 kg Beef
some Salt
some Pepper
5 tbsp Oil
some Brandy
1 / 2 l Red wine
300 grams Onions
200 grams Carrots
1 bunch Parsley
1 tbsp Butter
4 pcs Garlic cloves
4 pcs Tomatoes
2 tsp Meat extract
2 bunches Basil
some Oregano
some Thyme
3 tbsp Tomato paste
some Sugar

Fillet of beef in wine Recipe Directions

The meat thoroughly cleanse skin of residues, sear all sides in hot olive oil, remove, add salt and pepper and keep warm.

Drain the oil, deglaze the browned bits with a brandy and a glass of wine and loskochen. Allow the liquid to thicken slightly. Pour another glass of wine, bring to a boil put in, then the meat, cover and simmer over low heat.

Meanwhile, the chopped onions, sauté the sliced ​​carrots and stalks of parsley in a second pan with 1 tablespoon oil and 1 tablespoon butter, durchgepreßten garlic, peeled and squeezed tomatoes, meat extract and half the chopped herbs (including parsley leaves) to enter. Season the mixture with salt and pepper, then the tomato puree, a pinch of sugar and stir in 1 glass of wine. Allow everything to cook through strongly.

Liquid and pour over the roast vegetables. The meat stew now takes 20-30 minutes, covered. Take out after the end of cooking the meat and let rest for about 10 minutes warm set. Half of the vegetables through a strainer or sieve back into the sauce. Sauce to taste, sprinkle the remaining herbs over meats and sauce before serving.


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