Fillet of Beef with Elderberry Sauce

For the beef fillet with elderberry sauce, season the beef fillets with salt and pepper. Sear on both sides in hot clarified butter over high heat until nicely browned.

Pour off the drippings, add 1 tablespoon butter to the pan, reduce heat and continue cooking the beef fillet (rare: 6 min., rose: 8 min., well-done: 10 min.). Remove fillet from roasting pan and keep warm.

Pour away the drippings, extinguish the pan juices with vinegar and bring to a boil. Add red wine and reduce to syrupy consistency. Now add elderberries, soup and elderberry juice and reduce to half the amount.

Puree the sauce and pour through a fine sieve. Gradually stir 30 g cold butter into the sauce.

Serve the beef tenderloin with elderberry sauce on warmed plates.

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