Beef fillet "Extra everything"

Happy ending all frying pan lovers. The New Year is here, and what could be better than loading up on the best beef tenderloin, red wine sauce, duck liver and Italian summer truffle. All served on a rustic raw "deluxe" with crispy pancetta.
At the same time, I want to take the opportunity to thank all of you beautiful food lovers out there for all the success and appreciation my food programs have received during the year. It is thanks to your back pats that there are new episodes every Thursday at 16:00. I spend a lot of time on the films and it's so incredibly inspiring to cook all the good food for you week after week. Thanks ?
My New Year's resolution will be to cook even more good food on the stove in 2022 and the next program will already be on Thursday. Take care and enjoy life. //Captain Food & Camera Woman
The delicious Amarone wine that I drink in the program can be found here:
https://grapevine.se/dryck/tommasi-amarone-classico/
 
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Prep Time 30 minutes
Cook Time 1 hour
Course Main course
Cuisine French
Servings 4 pers

Equipment

  • Frying pan or frying pan
  • Spatulas
  • Knife
  • Frying shovel
  • Cutting board
  • Saucepan
  • Beater
  • Strainer

Ingredients
  

  • 600 gram Beef fillet
  • 12 large potatoes
  • 200 gram Pancetta
  • 1 Can Italian summer truffle https://kaptenmat.se/webbshop/svart-skivad-tryffel-i-olja-30-gram-fri-frakt/
  • 1 can of electricity fresh duck liver 150 grams
  • 4 small bundles cocktail tomatoes on a branch
  • 4 pussies fresh thyme
  • Salt
  • Black pepper
  • Rapeseed oil
  • Butter

Red wine sauce

  • 2 shallot
  • 1 tsp tomato puree
  • 4 dl red wine (cheap but drinkable!)
  • 1 twig thyme
  • 3 dl own calf stock (or liquid stock in a bottle that is diluted according to instructions)
  • 1 tbsp red wine vinegar
  • salt
  • black pepper
  • rapeseed oil
  • butter

Video