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Roast beef with herbs and shallots in port sauce

Roast beef with herbs and shallots in port sauce

Combi-steam oven with core temperature gauge, hob or teppanyaki or grill with roasting pan Oven temperature: 180 °C
Steam percentage: 60%
Preparation time of the meat: 70 minutes
Preparation time of shallots in port sauce: 2 hours

Ingredients for 7- 8 people


1.2 -1.3 kg of beef tenderloin
1/2 bunch of leaf parsley
1 sprig of rosemary
1/2 bunch of thyme
1/2 bunch of marjoram
1 clove of garlic
2- 3 tablespoons walnut oil (or hazelnut oil)
2 tablespoons of olive oil
1 teaspoon of salt
black pepper
3 teaspoons coarse mustard

Shallots in port sauce
1 kg of shallots
3 tablespoons of oil
2 tablespoons of tomato paste
3 tablespoons of balsamic vinegar
300 ml of vegetable broth
500 ml red port
black pepper
2 teaspoons light soy sauce
2 teaspoons worcestershire sauce

Preparation of the meat

Preheat combi steam oven to 180 °C with 60% steam. Wash the herbs, pat them dry and remove the leaves from all stems. Peel the garlic. Using the hand blender, puree all the herbs with the garlic, mustard, oil, pepper and salt. Sear the meat well in a large skillet or on the teppanyaki. Spread the spice mixture over the meat. If the meat is pointed, bend the tip down so that the meat is the same thickness everywhere. Place the meat in a dense pan and place in the oven on the second ledge from the bottom. Insert the core thermometer from the side into a moderately thick part of the meat, plug in the core thermometer and set the required core temperature to 58 °C (soft pink inside) and confirm. Once the core temperature is reached, the oven automatically turns off (after about 25 minutes). Let the meat - covered with aluminum foil - rest for a while before cutting.

Tip: Feel free to sear the meat in the morning and continue cooking in the combi-steam oven only in the evening.

Preparation of shallots in port sauce

Bring a large pan of water to a boil. Add the shallots unpeeled to the water, blanch them for at least 1 minute or steam them in the preheated combi-steam oven for about 4 minutes at 110 °C with 100% steam, preferably in the hole pan on the second ledge from the bottom. (For combi-steam oven with water tank with closed pan underneath). Rinse them in cold water. The shallots can now be peeled (almost) without tears. Depending on their size, cut the shallots into halves or quarters. Fry them in hot oil over medium-high heat and keep stirring until the shallots begin to brown. Add the tomato paste and balsamic vinegar and stir well. Add the broth and port. Season to taste with salt and pepper. Simmer uncovered over low heat until the shallots are soft and the liquid has reduced. Season the shallots with soy sauce and Worcestershire sauce.

For more tasty recipes, check out the Gaggenau cookbook
View Gaggenau projects here

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