- Cook Time: 20 mins
- Serving: 6 - 8 Persons
Nutrition facts (per portion)
- Calories: 636
- Carbohydrate Content: 5g
- Fat Content: 42g
- Fiber Content: 1g
- Protein Content: 39g
- Saturated Fat Content: 14g
- Sodium Content: 1.8g
- Sugar Content: 4g
Beef fillet with red wine sauce Recipe
Beef fillet with red wine sauce is a Sunday lunch recipe for 6 - 8 people, takes only 30 mins; recipe has beef, vegetable oil and unsalted butter.
Ingredients
- Vegetable Oil - 50ml vegetable oil
- Beef - 1.3kg well-aged beef fillet
- Red Wine - 500ml red wine
- Garlic Clove - 2 garlic cloves, bashed
- Olive Oil - 200ml olive oil
- Bay Leaf - 1 bay leaf
- Thyme - 1/2 small pack thyme, leaves picked and roughly chopped
- Rosemary - 3 rosemary sprigs, leaves picked and roughly chopped
- Unsalted Butter - 100g unsalted butter, cubed
- Beef Stock - 1l beef stock
- Garlic Bulb - 1 whole garlic bulb, top third cut off and discarded
- Port - 250ml port
- Shallots - 4 shallots, sliced
- White Peppercorn - 12 white peppercorns
Instructions
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
