Ingredients

For the Beef Fillet:

• 500 g (1.1 pounds) beef fillet
• Salt, to taste
• Black pepper, to taste
• Olive oil, for searing
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed

For the Red Wine Sauce:

• 2 shallots, finely chopped
• 250 ml (1 cup) red wine
• 1 teaspoon black peppercorns
• 1 bay leaf
• 3-4 sprigs thyme
• Salt, to taste
• Black pepper, to taste
• 100 g (7 tablespoons or about 1/2 cup) butter

For the Potatoes:

• Baby potatoes, whole
• Olive oil, for roasting
• Salt, to taste
• Black pepper, to taste
• Parmesan cheese, grated (for topping)

Steps to Make It

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 2

Estimated Calories: 700 kcal per serving

Instructions

Step 1: Prepare the Potatoes

1. Preheat your oven to 180°C (356°F).
2. Wash and scrub the baby potatoes to remove any dirt. Cut any larger potatoes in half so that all the pieces are roughly the same size for even cooking.
3. Place the potatoes on a baking tray, drizzle with olive oil, and season with salt and black pepper.
4. Toss the potatoes well to ensure they’re evenly coated with the oil and seasoning.
5. Roast in the preheated oven for about 20 minutes, or until they are golden and tender.
6. Once cooked, remove from the oven and immediately sprinkle with freshly grated Parmesan cheese. Set aside while you prepare the beef fillet and sauce.

Step 2: Cook the Beef Fillet

1. While the potatoes are roasting, season the beef fillet with salt and black pepper on all sides.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add a drizzle of olive oil and heat until shimmering.
3. Add the beef fillet to the pan, searing it for about 2-3 minutes per side until a golden-brown crust forms.
4. Add the smashed garlic cloves and fresh rosemary sprigs to the pan for added flavor.
5. Once the fillet is seared, reduce the heat to medium and continue cooking, turning the fillet occasionally, until it reaches your desired level of doneness. For medium-rare, cook for approximately 5-7 minutes, depending on the thickness of the fillet.
6. Once cooked to your liking, remove the beef fillet from the pan and allow it to rest for 5-10 minutes before slicing.

Step 3: Make the Red Wine Sauce

1. In the same skillet used to cook the beef, add the finely chopped shallots and cook over medium heat, scraping up any browned bits from the bottom of the pan.
2. Cook the shallots until softened and translucent, about 3-4 minutes.
3. Add the red wine, black peppercorns, bay leaf, and thyme. Bring to a simmer and let the sauce reduce by about half (this should take approximately 10-12 minutes).
4. Once the wine has reduced, remove the bay leaf and thyme sprigs. Whisk in the butter and cook until the sauce becomes silky and smooth. Season with salt and pepper to taste.
5. Keep the sauce warm until ready to serve.

Step 4: Serve

1. Slice the rested beef fillet into medallions and arrange them on a plate.
2. Drizzle the red wine sauce generously over the beef fillet.
3. Serve with the Parmesan roasted baby potatoes on the side and garnish with extra rosemary or herbs of your choice.

Why This Recipe is Timeless

This dish combines some of the most beloved and classic elements of fine dining. Beef fillet, known for its tender texture and rich flavor, is paired with a bold, complex red wine sauce that enhances the natural umami of the meat. The combination of shallots, peppercorns, and thyme in the sauce brings depth, while the richness of butter gives the sauce a smooth, velvety finish. This perfect balance of ingredients makes the dish satisfying without overwhelming the palate.

The addition of Parmesan roasted baby potatoes takes this dish to the next level. The crispiness of the potatoes, combined with the savory notes of Parmesan, creates a delightful contrast to the creamy richness of the sauce and tender beef. This recipe has stood the test of time because it showcases simple ingredients in a luxurious way, making it suitable for both weeknight dinners and celebratory meals.

Nutrition Facts (per serving, approx.)

• Calories: 700 kcal
• Protein: 50 g
• Carbohydrates: 45 g
• Fat: 38 g
• Fiber: 6 g
• Sugars: 4 g

FAQs

Q: How do I know when the beef fillet is done to my liking?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C), and for medium, 140°F (60°C).

Q: Can I make the red wine sauce ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Q: Can I substitute the beef fillet with another cut of beef?
A: While fillet is ideal for its tenderness, you can use other cuts like ribeye or sirloin, though the cooking time may vary depending on the thickness.

Q: Can I make this recipe without alcohol?
A: Yes, you can substitute the red wine with beef broth or grape juice for a non-alcoholic version of the sauce.

Tips for Making Perfect Beef Fillet with Red Wine Sauce and Parmesan Roasted Baby Potatoes

1. Don’t Overcrowd the Pan: When searing the beef fillet, avoid overcrowding the pan. If necessary, cook the fillet in batches to ensure it sears properly.
2. Rest the Beef: Allow the beef fillet to rest after cooking to ensure the juices redistribute, keeping the meat tender and flavorful.
3. Control the Sauce Reduction: Be patient while reducing the red wine sauce. The longer it reduces, the more concentrated the flavors will become.
4. Crisp the Potatoes: To get the best texture, roast the potatoes until they are golden brown and crispy. If you prefer, you can also parboil the potatoes for 5-10 minutes before roasting to ensure they cook evenly.

Storage Tips

• Refrigerate: Store the leftover beef fillet, sauce, and potatoes separately in airtight containers in the fridge. They’ll last up to 3 days.
• Reheat: Reheat the beef fillet in a pan over low heat or in the oven. Add a bit of broth or water to the red wine sauce if it thickens too much upon reheating.
• Freeze: The beef fillet can be frozen for up to 2 months, although the potatoes and sauce are best consumed fresh.

Conclusion

Beef Fillet with Red Wine Sauce and Parmesan Roasted Baby Potatoes is a dish that epitomizes the perfect balance of rich and fresh, hearty and light. Its timeless combination of succulent beef, velvety red wine sauce, and crisp, cheesy potatoes makes it an unforgettable meal. Whether you are cooking for a special occasion or simply craving a meal that feels both indulgent and comforting, this recipe offers the ideal solution. With its elegant presentation and sophisticated flavors, it’s a dish that will impress your guests and leave a lasting impression. The heartwarming satisfaction from each bite will make you want to return to this recipe time and time again, making it a classic favorite in any home.