Long fillet with red wine sauce and sweet potato puree

This is the recipe to prepare a delicious long fillet dish yourself that goes wonderfully with our red wine from Priorat: Empit.


Ingredients for 4 people

  • Long fillet 700 grams
  • 3 Sweet potato (clean, cut into equal pieces with skin on)
  • 7 lumps of Butter
  • 1 dash of Whole Milk
  • 2 Jerusalem artichokes (clean, sliced ​​as thinly as possible)
  • 1 tsp cornflour
  • 400 ml Red wine
  • 1 slice Bacon (cut into small pieces)
  • 2 shallots (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 4 chestnut mushrooms (finely chopped)
  • 130 ml beef stock
  • 2 sprigs thyme
  • 30 gr Flat-leaf parsley (finely chopped)
  • Sea salt
  • Pepper
  • Olive oil


  1. Remove the tenderloin from the refrigerator at least 1 hour before use and let it come to room temperature.
  2. Preheat the oven to 180 degrees.
  3. Place the thin slices of Jerusalem artichoke with baking paper on a roasting tray. Sprinkle a little olive oil on top and place in the middle of the oven for 15 minutes. Once the Jerusalem artichoke slices start to distort and turn brown, they are ready. Remove from the oven and immediately sprinkle a little sea salt over the Jerusalem artichoke - you have now made Jerusalem artichoke chips.
  4. As soon as the Jerusalem artichoke chips come out of the oven, set the oven to 110 degrees.
  5. Heat a pan with water and bring to a boil. Add the sweet potatoes and cook for 15 to 20 minutes - make sure the sweet potatoes are just under the water.
  6. For the sauce, heat a pan over medium heat. Add a knob of butter and the sliced ​​bacon. Let it cook for about 2 minutes.
  7. Add the shallots, garlic and mushrooms and fry for 5 minutes.
  8. Add the red wine and the stock, cook for about 15 minutes until it has thickened slightly.
  9. For the meat, put a good frying pan on high heat with 2 knobs of butter. Sprinkle the tenderloin with plenty of salt and pepper on all sides. As soon as the pan is hot and the butter has melted, the tenderloin goes in. Optionally you can add the sprigs of thyme. 
  10. Make sure that all sides are well baked and that you have a nice brown crust. Certainly not too long, because the Longhaas will continue cooking in the oven.
  11. Place the seared tenderloin in a roasting tin and put in the oven, which is now 110 degrees. With a meat thermometer you can keep an eye on the core temperature. The ideal core temperature that you want for Longhaas is 50 degrees.
  12. After 15 to 20 minutes, test whether the sweet potatoes are cooked and then drain. Return them to the pan and mash with a pestle. If you want an extra smooth puree, you can go through the puree with the immersion blender. Make sure you don't do this for too long, otherwise the puree can become elastic and this is not really tasty!
  13. Add the 2 knobs of butter and the splash of whole milk until the sweet potato puree is smooth. Season with salt and pepper. Your sweet potato mash is now ready and can easily keep you warm over a very low heat.
  14. Once the tenderloin has reached the ideal core temperature of 50 degrees, this takes about 10 to 15 minutes, then it has to be removed from the oven. Let the tenderloin rest under a piece of aluminum for at least 10 minutes.
  15. Continue with the sauce. Place the cornflour with a dash of red wine in a small bowl and stir well. When the sauce has boiled for 15 minutes, add it and stir well.
  16. Then add the remaining 2 lumps of butter and the finely chopped parsley. Add salt and pepper to taste. Place the pan on low heat to keep it warm.
  17. Now that everything is ready, you can start preparing the board. Start with some sweet mashed potatoes. Cut the tenderloin diagonally against the wire into nice strips and place on top of the puree. The Longhaas is perfect when it is still beautifully red on the inside. Sprinkle each piece of meat with the red wine sauce and finish with the Jerusalem artichoke chips. 
  18. Of course we drink a super nice red wine from Priorat with this delicious dish: the Empit.
Taste and enjoy

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