Beef fillet with red wine sauce

For the Beef Fillet:

400 g beef fillet, cut into 2 pieces 2 tbsp olive oil Salt Pepper

For the Red Wine Sauce:

1 tbsp olive oil ½ medium onion, finely chopped 50 ml dry red wine 250 g chicken broth 10 g mild mustard 5 g thyme, finely chopped 40 g cold butter Salt Pepper

For Serving:

100 g rocket 1 tbsp olive oil 1 tbsp balsamic vinegar Salt Pepper

Season both sides of the fillets with salt.

Heat a pan over medium-high heat, add olive oil, and sear the fillets for 5-6 minutes per side until golden brown (adjust cooking time based on preference).

Remove the fillets from the pan, place them on a plate with paper towels, and let them rest for 5-6 minutes.

In the same pan, over medium heat, add olive oil and onion. Sauté for 5 minutes until softened.

Pour in the red wine and let it reduce by half.

Add the broth, increase the heat, and cook until reduced by ¾.

Turn off the heat and stir in the mustard, thyme, and butter until the sauce thickens and becomes glossy. Adjust seasoning if needed.

For Serving: Slice the fillets and drizzle with the sauce.

Toss the arugula with olive oil, balsamic vinegar, salt, and pepper. Serve alongside the fillets.

Cold Appetizers