Beef Fillet On Potato Rosti With Red Wine Jus Recipe

Cooking Directions

• STEP 1.Start by preparing the potato rosti. Grate the potatoes and squeeze out any excess moisture. Season with salt and pepper. Heat oil in a pan and add spoonfuls of the grated potato mixture. Flatten them into round shapes and cook until golden brown and crispy on both sides. Set aside.
• STEP 2.Next, season the beef fillet with salt and pepper. Heat oil in a skillet over high heat and sear the fillet on all sides until browned. Reduce the heat to medium and continue cooking until the desired doneness is reached. Remove from the skillet and let it rest for a few minutes.
• STEP 3.While the beef is resting, prepare the red wine jus. In the same skillet used for the beef, add shallots and garlic and cook until softened. Pour in red wine and let it simmer until reduced by half. Add beef stock and continue simmering until the sauce thickens slightly. Season with salt and pepper to taste.
• STEP 4.To serve, place a potato rosti on each plate. Slice the beef fillet and place it on top of the rosti. Drizzle the red wine jus over the beef and garnish with fresh herbs, if desired. Serve immediately.

Cooking Tips

• Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy rosti.
• For the best results, let the beef fillet come to room temperature before cooking.
• To achieve a medium-rare doneness, cook the beef fillet for about 4-5 minutes per side.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the tender beef and crispy potato rosti.
• If you have any leftovers, store the beef fillet and potato rosti separately in airtight containers in the refrigerator.
• Reheat the beef fillet in a skillet over low heat until warmed through. The potato rosti can be reheated in a toaster oven or skillet to regain its crispiness.
• Serve the reheated beef fillet and potato rosti with a fresh batch of red wine jus.