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whole roasted filet

I gave a couple of years ago, behind My suggestion, a beautiful cookbook.

"Sacher Cookbook of the great Austrian cuisine" Giunti Editore.

On the right you see the pictures (I have not been able to run the photo, that says a lot about my boundless technical skills, I can see Helen get laughs!).

However, this book is a feast for the eyes. It tells the story of the Hotel Sacher in Vienna and gives the recipes from the restaurant.

I must say that realizing them is a bit complicated, sorattutto because it is not easy to find the necessary ingredients (eg Turmschinken, dust with ham, balsamic vinegar or apple).

So what I propose is a free interpretation of my original recipe I found in the book.

Ingredients:

- 600 gr. fillet of beef;

- two slices of black bread;

- Dijon mustard;

- 8 cloves garlic dress;

a dozen shallots;

- 150 gr. butter;

- 80 ml of apple cider vinegar;

- 6 tablespoons olive oil;

salt, pepper and vegetable stock

Place in a greased baking the slices of black bread.

In a pan add oil, garlic and shallots, cook 15-20 minutes left. Meanwhile, sprinkle the meat with salt, pepper and mustard.
Brown the meat with garlic and shallots. Then put the meat on slices of brown bread. Pour the olive oil with shallots and garlic and bake at 200 degrees for 15 minutes.
the thread out of the oven, remove the bread, squeeze the meat and wrap in aluminum foil.

Put the tenderloin in the oven and leave for ten minutes with the door open.
In the meantime, put the cooking pot on the fire. Skim the butter.

Combine the apple cider vinegar to make thicken the sauce. If desired, add the vegetable broth.

Cut the tenderloin into slices, add the sauce and enjoy! Denise