Beef Fillet On Potato Rosti With Red Wine Jus Recipe

Recipe By Slurrp

Beef Fillet on Potato Rosti with Red Wine Jus is a delicious and elegant dish that combines tender beef fillet with crispy potato rosti and a rich red wine jus. The beef fillet is seared to perfection, creating a caramelized crust while keeping the center juicy and tender. The potato rosti adds a crispy texture and a subtle earthy flavor. The red wine jus is made by reducing red wine with shallots, garlic, and beef stock, resulting in a velvety sauce that complements the beef and potato rosti beautifully.

4.2
24 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Beef Fillet On Potato Rosti With Red Wine Jus
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Ingredients for Beef Fillet On Potato Rosti With Red Wine Jus Recipe

  • 62.50 gram Beef Fillet
  • 1/2 Large Potatoes, Peeled And Grated
  • As required Salt And Pepper To Taste
  • 1/4 tablespoon Oil
  • 1/4 Shallots, Finely Chopped
  • 1/4 cloves Cloves Of Garlic, Minced
  • 31.25 milliliter Red Wine
  • 31.25 milliliter Beef Stock
  • as required Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
193
calories per serving
6 g Fat10 g Protein20 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    10g
  • Carbs
    20g
  • Fiber
    4g

MacroNutrients

  • Carbs
    20g
  • Protein
    10g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    2mg
  • Vitamin A
    130mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    146mg
  • Selenium
    6mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp