Beef Fillet on Rosemary Rösti with Red Wine Sauce

Preheat kitchen stove to 200 degrees. Carrot, garlic clove, onion coarsely dice and sweat in olive oil. Add clear soup, kitchen herbs, red wine. Reduce liquid to one third over high heat. While sauce is simmering, remove peel from potatoes and grate into thin strips. Season potato mixture with finely chopped salt, pepper, rosemary. Heat clarified butter in a large frying pan until very hot. Spread potato mixture evenly in skillet and press firmly with a spatula until smooth. When edges begin to brown slightly (after about 5 min), turn rösti to other side using a plate. After another 5 min, place the Rösti on a tray (with parchment paper) in the kitchen stove to finish cooking. Finish reducing sauce by passing it through a fine sieve. Season with salt, pepper, a little bit of sugar. If necessary, thicken with a little sauce thickener or possibly roux. Heat olive oil in a frying pan and roast beef fillets until desired, season with salt. Add pink pepper. Arrange rösti on plates with lettuce and sauce.

Place fillets on top of hash browns.

I would additionally season the grated potatoes with grated nutmeg.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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