Beef fillet roll with shallots in balsamic vinegar

Name: beef fillet roll with shallots in balsamic vinegar
Total time: 55 min
Yield: 4
Ingredients: 200 ml meat fond; 2 twig rosemary; 250 gram shallot; 1 beef fillet roll; 2 tablespoon olive oil; 25 gram butter; 5 tablespoon sugar; 2 tablespoon balsamic vinegar

Ingredients

Directions

Cut the rosemary into pieces.
Peel the shallots.
Preheat the oven to 150 ° C.
Heat the butter and olive oil in the frying pan and fry the roulade over medium-high heat for 4-6 minutes around brown.
Always turn the roulade carefully with two wooden spatulas.
Divide the shallots around the roulade and bake for 2 minutes.
Put half of the sprigs of rosemary between the shallots and pour half of the beef stock.
Insert the meat thermometer into the middle of the roulade.
Put the casserole in the oven and roast the roulade for another 25 minutes until the meat is lightly rosé on the inside, the roasting thermometer will indicate 48-52 ° C.
Place the roulade on a shelf and cover it loosely with aluminum foil.
Keep the roulade warm in the switched off oven with the oven door open.
Return the pan to the heat and add the sugar and balsamic vinegar.
Heat the shallots 4-6 minutes until they are covered with a shiny layer.
Spoon the shallots on a warm plate.
Pour the rest of the beef stock into the pan and stir the cakes.
Boil the liquid over a high heat to a nice gravy.
Cut the roulade into thin slices and place them on hot plates.
Put the shallots next to it and scoop the gravy over it.
Tasty with cauliflower-cooked sprouts and celeriac puree.