Filet of Beef with red wine sauce, sweet onions, dill carrots & potatoes
2 - 6 or 8 ounce beef tenderloins
2 tablespoons butter or olive oil or a mixture of 50-50
½ medium sized onion peeled and diced
2-3 branches thyme
½ bottle red wine
2 cups chicken or veal stock
Maldon sea salt or another sea salt
fresh ground black pepper
1 tablespoon butter or extra virgin olive oil (Optional)
Season the steaks well with salt and fresh ground pepper. Let them rest at room temperature while you start the sauce.
Heat the butter or oil over medium high heat in a saucepan and add the diced onions. Reduce the heat and cook until soften, about 3-5 minutes. Stir as they begin to caramelize. Add the thyme. Continue cooking and stirring occasionally until they are nicely browned.
Add the wine and bring to a boil. Reduce the heat and cook until the liquid is reduced by 2/3. Add the stock and continue to cook until it is reduced by ¾. The sauce will be nice and rich. Season to taste. Remove the thyme. Swirl in a tablespoon of butter or very good olive oil and keep warm.
Preheat your grill pan or BBQ to a hot temperature.
Preheat oven to 450°.
On an oiled grill pan or on a hot BBQ, sear the tenderloins for about 3 minutes per side. Transfer to a rack in the preheated oven for 3 minutes to finish roasting to rare. You can turn the oven off and leave the door ajar and give them a few minutes to rest.
Transfer to warm plates. Top with the heated sauce. Serve with braised carrots and potatoes. *see below
Roasted Fingerling and Sweet Potatoes
½ pound fingerling potatoes, washed and sliced in half lengthwise
½ pound sweet potatoes, any variety, washed and cut in 1 ½ -inch chunks about the same size as the fingerling potatoes
2 cloves garlic, peel and sliced
several sprigs of fresh thyme
freshly ground black pepper
2 ounces extra virgin olive oil
Preheat oven to 400°
In a large roasting pan toss the potatoes with the garlic, thyme , olive oil, salt, and pepper. Roast in a 400° oven for about 25-30 minutes or until fork tender. Keep warm until served.
Braised Carrots with Dill
1 bunch baby carrots, washed well, trimmed and peeled if necessary
1 cup chicken or vegetable stock
2 tablespoons butter
1 small onion or 1 leek onion-cleaned well, cut into slices not circles. If using a leek cut into julienne strips
1 tablespoon minced fresh dill
salt to taste
lemon zest and fresh juice of ½ lemon (optional)
In a sauté pan, melt the butter over medium low heat. Add the onion or leeks
Cook onion or leek in butter for a few minutes. Add the carrots and cook a few minutes more. Add the stock and continue cooking until the liquid is reduced, the carrots are glazed and fork tender.
Sprinkle some lemon zest, a few drops of lemon juice, and salt to taste. Garnish with fresh dill and serve.