Fillet of beef with baked tomatoes and chocolate sauce

serves 10

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Ingredients

1 1/4 kg fillet of beef
5 tomatoes
1 tsp Dansukker Cane Sugar
salt, pepper
butter, margarine or oil for frying

Sauce
2 yellow onions
3 dl red wine
1/2-1 dl Dansukker Dark Muscovado Sugar
2 dl water
3 tbsp dark beef stock
2 bay leaves
3 sprigs of thyme
100 g dark chocolate, 70% cocoa solids
3-4 tsp potato flour
salt, pepper

Vegetables
500 g potatoes
500 g carrots
500 g parsnips
500 g red onion
500 g mushrooms (any kind)
butter, margarine or oil for frying
1 tbsp Dansukker Brown Sugar
salt, pepper
parsley

Instructions

Peel the vegetables and rinse the mushrooms. Cut the onions into wedges and dice the other vegetables. Fry the potatoes, parsnips and carrots in the fat using a frying pan until they are just cooked. Remove from the pan. Then fry the onions and the mushrooms. Mix all the vegetable together and season with brown sugar, salt and pepper. Place to one side, and warm just before serving. Sprinkle with chopped parsley when serving.

Rinse and halve the tomatoes. Place them in an oven-safe dish. Season them with cane sugar, salt and pepper. Bake in the oven for approximately an hour at 100°C.

Brown the fillet of beef in the fat. Add salt and pepper. Place in a heat-proof dish and roast until cooked in the oven at 200°C for approximately 15 minutes. The internal temperature of the meat should be 55-60°C.

Fry the onions for the sauce in fat using a saucepan. Add the wine, muscovado sugar, water, stock and herbs, and simmer with a lid on for 10 minutes. Add the chocolate and stir until it melts. Thicken with potato flour mixed with a little water. Season with more salt and pepper if necessary. Strain the sauce into a serving dish when serving.

Slice the fillet of beef and serve it with the baked tomatoes, the sauce and the vegetable mixture.

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