Beef Fillet with Red Wine Bordelaise
Seared beef fillet with a glossy shallot and red wine sauce, potato purée, and roasted baby carrots
Ingredients
INGREDIENTS
- 2 beef fillet steaks about 180 g each
- 400 g floury potatoes
- 80 g butter divided
- 60 ml warm milk
- 200 g baby carrots
- tbsp olive oil
- 1 finely diced shallot
- 250 ml Dry Red Wine
- 200 ml beef stock
- 1 thyme sprig
- salt black pepper
- and a few watercress leaves
Instructions
- Prepare the sides. Boil the potatoes in salted water until tender then mash smoothly with the milk and 40 g butter. Roast the carrots with the oil salt and pepper at 200°C for 20–25 minutes.
- Reduce the sauce. Soften the shallot in 10 g butter. Add the wine and thyme; simmer until reduced to about one-third. Add the stock and reduce until lightly syrupy. Strain then whisk in 15 g cold butter off the heat.
- Cook the beef. Season the steaks and sear in a hot pan turning until cooked to your preference. Rest for 5–8 minutes before slicing.
- Plate. Set the sliced beef beside a spoonful of purée and the carrots. Spoon the sauce around the beef and finish with watercress
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