Beef Fillet with Sweet Cherry Tomatoes and Rosemary Sauce

I do not cook beef fillet every day, and the origin and quality of the meat matter to me. Here I serve it with sweet cherry tomatoes and a sauce made from the pan juices, beef stock, rosemary and butter. Allow one steak of about 200 g per person.

Which tomatoes to use

The original German recipe uses Honigtomaten, a particularly sweet small tomato variety. There is no added honey in this sauce. Other flavourful cherry tomatoes work too. Simmer them briefly in the stock until soft but still holding their shape where possible.

Sear the steaks, then finish in the oven

Pat the steaks dry and sear in a hot pan without letting the oil smoke. Transfer to an oven at 120°C conventional heat. Use a thermometer rather than a fixed cooking time, inserting it from the side into the centre. For this method, cook to at least 63°C and rest for at least three minutes. Timing depends on the thickness and starting temperature.

Make the rosemary sauce

Shallot, crushed garlic and rosemary flavour the pan juices. Deglaze with beef stock, add the tomatoes and simmer briefly. Remove the tomatoes, strain the sauce and reduce if needed. Stir in cold butter away from strong heat.

What side dish goes with beef fillet?

Potato sides work well with the sweet tomatoes and sauce: rosemary potatoes, mashed potatoes or small roast potatoes are all good choices. A green salad works alongside them. Get the side dish ready first so you can serve the steak straight after resting.

Kitchen tip

Taste the reduced sauce before adding salt, as the stock and pan juices already contribute seasoning.

Easy recipe

Beef Fillet with Sweet Cherry Tomatoes and Rosemary Sauce

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Beef fillet with sweet cherry tomatoes and rosemary sauce. Two 200 g steaks, with tips for finishing in the oven and ideas for side dishes.

Prep time

10 min

Cook time

25 min

Yield

2 servings

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Ingredients

− 2 +

• 400 gbeef fillet, 2 steaks of 200 g, raw weight
• 100 gsweet cherry tomatoes, sweet tomato variety, no added honey
• 2 clovesof garlic
• 30 gshallot, about 1
• 2 sprigs of rosemary
• 1 tbspolive oil
• 150 mlbeef stock
• 5 gbutter
• salt, pepper

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Instructions

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1. Preheat the oven to 120°C conventional heat. Pat two beef fillet steaks of about 200 g each dry. Peel and quarter the shallot, crush the garlic and wash the tomatoes.
2. Heat the olive oil without letting it smoke. Sear the steaks over high heat for about 1½–2 minutes on each side, briefly searing thick edges too. Add shallot, garlic and rosemary towards the end to avoid burning them.
3. Transfer the steaks to an ovenproof dish and finish in the oven. Allow about 10–20 minutes initially depending on thickness, but use the core temperature: at least 63°C in the centre. Cook longer if needed.
4. Meanwhile, deglaze the pan with beef stock. Add the tomatoes and simmer gently for about 5 minutes. Remove and keep warm. Strain the sauce into a small pan and reduce if needed.
5. Once the steaks reach the target temperature, remove from the oven and rest for at least 3 minutes, roughly 3–5 minutes. Stir cold butter into the sauce away from strong heat, then season with salt and pepper.
6. Serve the fillet with tomatoes and sauce. Prepare any side dishes separately.

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Nutrition per serving

Calories

395 kcal

Protein

44.4 g

Carbohydrates

5.5 g

Sugar

2.5 g

Fat

22 g

Saturated fat

7.3 g

Fibre

1.1 g

Salt

1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace