Fillet of beef

If you are looking for a festive alternative to the typical Christmas goose, simple sausages with potato salad or the annual raclette, you will find it here. Your Christmas party and every other festive menu will be an unforgettable culinary experience and your guests will be amazed. Second helpings guaranteed.

Recipe for 4 people
Preparation time: approx. 3 hours
Utensils required: pasta machine, thermometer, aluminum foil

Ingredients Chocolate noodles:

160 g flour
26 g fine cocoa powder
1 egg
1 egg yolk
1pinch of salt

Ingredients chocolate port wine jus:

1 bunch of soup greens
1 vegetable onion
1glass of veal stock
0.75 L port wine
2tbsp tomato paste
125 g fine flavor cocoa chocolate 'Rausch Plantagen Peru 60%', chopped

Ingredients Baby vegetables and fillet of beef:

2 bunches of baby carrots with greens (approx. 600 g)
600 g sugar snap peas
800 g fillet of beef in one piece
Also coarse salt (mixed with flowers, for example) to decorate.

Preparation of chocolate noodles:

1. Mix the flour with the fine cocoa powder and season with a pinch of salt.
2. Add the whole egg and egg yolk to the flour mixture and work into a smooth dough.
3. Then leave the pasta dough to rest for 30 minutes.
4. Roll out the pasta dough into a tagliatelle or spaghetti shape using a pasta machine. Place the pasta on a floured surface and set aside.

Prepare the baby vegetables:

1. Clean and peel the baby carrots and cut off the green, leaving a small green end.
2. Carefully wash the mangetout and cut off the ends.

Preparing the fillet of beef:

1. Preheat the oven to 100°C.
2. Brown the fillet of beef in one piece on all sides in a pan with high sides.
3. Then salt the meat, wrap in aluminum foil and set aside briefly on a baking tray.

Preparation of chocolate port wine jus:

1. Carefully wash the greens, roughly chop and sauté in a pan with the diced onion.
2. Add the tomato purée and continue to sauté. Then deglaze with half the port wine and reduce until the reduction thickens. Then deglaze with the remaining port and veal stock. Allow to reduce again.
3. When the jus has reached a good consistency, strain it into a new pan.
4. Roughly chop the 'Rausch Plantagen Peru 60%' fine cocoa chocolate and dissolve in the still warm jus, but do not bring to the boil. Keep warm.

Finalize the dish:

1. Roast the prepared meat in the oven at 100°C to a core temperature between 55-62 °C (medium).
2. While the meat is roasting in the oven, blanch the prepared vegetables in boiling water.
3. Also cook the pasta. Caution! Fresh pasta only needs to boil briefly. As soon as they float to the top, they are cooked.
4. Arrange everything on a plate and serve.

Tip:

Pay attention to the different cooking times during preparation.