Beef fillet with red wine sauce

Beef fillet with red wine sauce

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 24 hrs marinating and resting
  • More effort
  • Serves 6 - 8

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

  • Freezable (sauce only)
Nutrition: per serving (8)
NutrientUnit
kcal636
fat42g
saturates14g
carbs5g
sugars4g
fibre1g
protein39g
salt1.8g
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Ingredients

For the marinade

For the red wine sauce

  • 250ml port
  • 500ml red wine
  • 1 tbsp vegetable oil
  • 140g beef scraps (ask your butcher for these) or braising steak, chopped
  • 4 shallots , sliced
  • 2 garlic cloves , bashed
  • 12 white peppercorns
  • ¼ small pack thyme
  • 1 bay leaf
  • 1l beef stock

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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