{"id":7570,"date":"2019-05-26T11:30:06","date_gmt":"2019-05-26T09:30:06","guid":{"rendered":"https:\/\/www.kitchensplace.de\/fillet-of-beef-with-braised-honey-tomatoes\/"},"modified":"2021-02-13T22:06:24","modified_gmt":"2021-02-13T21:06:24","slug":"fillet-of-beef-with-braised-honey-tomatoes","status":"publish","type":"post","link":"https:\/\/www.kitchensplace.de\/en\/fillet-of-beef-with-braised-honey-tomatoes\/","title":{"rendered":"Fillet of beef with braised honey tomatoes"},"content":{"rendered":"\n

Even if I don’t have meat very often, I always enjoy a good piece of meat. The origin and quality of the meat are important to me. In this post, I’ll show you how to prepare a perfectly cooked fillet of beef with braised honey tomatoes. <\/p>\n\n\n\n

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In my opinion, it is particularly important nowadays in times of sustainability and climate change to pay attention to the origin and quality of the food purchased. This is especially true when processing meat. Even if this meat is slightly more expensive, I have made the experience that this investment is worthwhile. The meat tastes better, has a better structure, is healthier and, in addition, you are simply doing our environment a favor. <\/p>\n\n\n\n

But now to this delicious beef fillet – by the way, the finest piece of beef. I bought it from a trusted butcher and processed it immediately after shopping. With a beef fillet, it is important to put the meat in the pan at room temperature. I don’t season it beforehand, but just put it in a hot pan with olive oil along with a crushed clove of garlic and 1-2 sprigs of rosemary and shallots. Then I fry it really hot on both sides for about 2 minutes and then put it in the oven at 50 degrees for 10 minutes together with garlic and rosemary. <\/p>\n\n\n\n

I make a quick sauce with the beef stock from the leftover gravy and shallots. Simply deglaze the shallots with beef stock and add the honey tomatoes. Simmer until the consistency is reduced and add a little butter. The tomatoes are now going to the steak in the oven and continue to stew here. The sauce is then only seasoned with a little fresh pepper and pressed through a sieve. I also season the beef fillet with salt and pepper at the very end. <\/p>\n\n\n\n

Incidentally, one of my delicious dishes is a wonderful accompaniment Salads<\/a> .<\/p>\n\n\n\n

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