Fillet Steak on Red Wine Reduction with Cucumber Sour Cream Vegetables

For the fillet steak on red wine reduction the fillet steaks should have reached room temperature before processing.

Approx. 1 hour before cooking, remove from refrigerator, peel, core, dice and salt cucumber. Let stand for about 30 minutes, then pour off the water.

Preheat oven to 80 degrees convection (100 degrees top and bottom heat) with wire rack on the middle shelf. Wash the meat and pat dry.

Heat oil in pan and sear on all sides. Sprinkle with colored coarse pepper. If you like, flambé with Cocnac, wrap tightly in aluminum foil and cook in preheated oven for about 15 – 20 minutes.

Dissolve the roast stock with small portions of stock and red wine. Let it boil down again and again, reduce and season with salt and pepper.

The sauce should then be syrupy. Meanwhile, cook the cucumber cubes in their own juice for 5 minutes, stirring constantly.

Finely chop the herbs, wash the lemon hot and finely grate the zest (about 1 tsp full). Squeeze the juice and use 1 tbsp for the dish.

Deglaze the cucumber cubes with lemon juice and boil down again. Then stir in the sour cream over fairly high heat.

It should get hot quickly and bubble. Season with salt and pepper. Fold in the lemon zest and pull the pot off the heat with the lid closed.

Allow to steep a bit, folding in the herbs. Arrange the red wine reduction on plates and place the fillet steak on top.

The cucumber

Preparation Tip:

The fillet steak with red wine reduction can be served with potatoes as a side dish.

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