INGREDIENTS
1 1/2 kilos beef fillet
1 onion
1 large ripe tomato or 200 grams cherry tomatoes
5 large mushrooms
4 cloves of garlic
1 large carrot
1 celery stick
1 white part of a leek
1 fennel bulb
4 sprigs of thyme
2 sprigs of rosemary
20 mixed peppercorns
salt, pepper
approximately 1 liter of water
1 glass of good red wine
METHOD
1. Season the beef with pepper, then sear in a pan until browned on all sides. Remove the beef from the pan.
2. In the same pan, sauté all the vegetables for 5 minutes until they soften. Add the beef back to the pan, pour in the wine, let it evaporate for 20 seconds, then add cold water, salt, and pepper. Bring to a boil. Cover with a damp parchment paper to prevent steam from escaping, which means better flavor and cooking. Cover with a lid and roast in the oven for approximately 2 to 2 1/2 hours for well-done meat, or remove earlier for a rarer finish.
3. Remove the beef and blend the vegetables into a sauce. Strain the mixture and simmer the sauce for about 7 minutes or until it thickens.
4. Slice the beef and serve with mashed potatoes and vegetables or your preferred side dishes. Pour the sauce on top and enjoy your meal!
Good luck with your cooking!
