Filet with Orange-Rose Sauce

By á-25087

A 350 year old recipe that has a magical flavor combination that will surprise and delight that special someone in your life. Enjoy!

Ingredients

• ROSE VINEGAR:
• 2 filets of beef
• 1 tablespoon rose-vinegar
• 1/4 cup red wine
• 1 tablespoon elder-vinegar, strained
• Pinch of cloves, nutmeg cinnamon, ginger, coriander, fennel seed
• Smoked salt and pepper, to taste
• 3 tablespoons butter
• Juice of orange
• 2 beets, sliced
• 2 cups spinach, cooked to your liking
• Loose herbs, strewn artfully (parsley, thyme, savory, marjoram)
• 1/2 cup white wine vinegar
• 1 to 2 teaspoons rosewater or 1 drop Aftelier rose essence
• ELDER VINEGAR:
• 1/2 cup white wine vinegar
• 1 teaspoon elderflower tea or one tea bag

Details

Servings 2

Preparation

Step 1

Marinate the filets for an hour in the vinegars, wine and spices with salt and pepper.

Heat a skillet until hot (cast iron is good). Add 1 tablespoon butter to skillet, add the steaks and sear, browning well on all sides. Turn them with tongs, depending on the thickness of the filet, you may want to do the sides as well as top and bottom if they are quite thick. For rare when it is browned, it is done. Leave it in the pan a little longer for medium, sautéing more than searing.

When they are done, remove them to a warmed plate and cover lightly. Add the rest of the butter and the orange juice and strained marinade to taste (if you want texture and a stronger flavor, don’t strain). Reduce a little and pour over the steaks on a bed of beets and spinach.

Rose Vinegar:

Mix

Elder-Vinegar:

Steep the elderflowers in vinegar for a few hours. Leave them in and strained it when you need to use it