Roasted Filet Steak with Tarragon Sauce
Main Course
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Cook Time
55 min
Servings
4
Difficulty
Hard
Prep Time
30 Min
Description
This Thermomix® recipe for roasted filet steak with tarragon sauce is a protein-rich main course with beef, shallots, mushrooms, and white wine. Preparation in the Thermomix® takes a total of 55 minutes, with an active working time of about 30 minutes. The recipe is designed for 4 servings and is ideal for a festive, hearty family meal or special occasions. Thanks to its Mediterranean flavors, it is also a treat in winter.
Ingredients (11 ingredients)
-
1 EL Vegetable oil
-
500 g Chateaubriand Steak (double filet steak)
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
2 Stück Shallots
-
100 g Mushrooms
-
100 ml White wine (dry)
-
150 ml Veal stock
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100 g Butter
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1 Zweig(e) Tarragon
-
1 EL Lemon juice
Preparation (11 steps)
Preheat oven
Preheat oven to 150 °C circulating air.
Sear the meat
Heat 1 tbsp vegetable oil in a pan over high heat. Sear the 500 g Chateaubriand steak (double filet steak) on all sides (about 4 minutes total).
Season and cook meat
Place the meat in a baking dish, season with salt and pepper, pour the roasting juices over it, and cook in the oven for about 15-25 minutes until medium rare.
Chop shallots
Peel 2 shallots, put them in the mixing bowl and chop for 3 sec/speed 5.
Sauté shallots
Leave the chopped shallots in the mixing bowl. Add 30 g butter and sauté for 3 min/120°C/speed 1.
Add mushrooms
Remove dirt from 100 g mushrooms with some kitchen paper, halve, add to the mixing bowl and chop for 3 sec/speed 4.
Cook the sauce
Add 100 ml white wine (dry) and 150 ml veal stock and simmer for 15 min/100°C/speed 1 without measuring cup. Use spatula to loosen ingredients on the bottom of the mixing bowl.
Strain sauce
Pour the sauce through a sieve and back into the mixing bowl.
Refine the sauce
Add the remaining 70 g cold butter in pieces and stir for 2 min/50°C/speed 2 until the butter has melted and the sauce has emulsified. Wash the tarragon, shake dry, chop the leaves finely and stir in. Season to taste with 1 tbsp lemon juice, salt and pepper.
Let the meat rest
Remove the meat from the oven, cover the baking dish with a lid and let rest for 10 minutes.
Serve
To serve, slice the meat into finger-thick slices and serve with the sauce.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Sulphur dioxide and sulphites
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