Fillet of Beef with Red Wine
Fillet of Beef with Red Wine
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Ingredients

• 1.2kg eye fillet of beef, trimmed of all fat and sinew
• 3 tablespoons fresh thyme
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 leeks
• ¼ of an onion (sliced)
• 2 garlic cloves (rough chopped)
• 3 tablespoons Dijon-style mustard
• 1/2 bottle good red wine
• 1kg potatoes (peeled)
• 1 cup milk
• 3 tablespoons butter
• 100ml white wine ( for the potato)
• 1 large Portobello mushroom
• 50g button mushrooms (quartet)

Instructions

To prepare the beef, roughly chopped the thyme and rub about half of it over the beef with mustard, and salt and pepper.

Choose a large roasting pan dish and heat gently on the cook top. Add the oil and when it reaches a high temperature but not too hot, place the beef fillet in the dish and brown on all sides (searing).

Remove the beef and set aside while some of the jus extract. Place in oven and cook for 3 hours starting @ 35ºC and go up 10ºC every 30 minutes until you reach 55º internal (in the middle)

Wash the leeks very well, and then slice into diagonal chunks about 5cms long. Place them in the casserole dish and toss with the remaining thyme, sliced onion and some garlic.

Add the diced potato and braised until cooked. When cooked form a circular cake shape and set on a gratin dish ready to heat – up when require.

Reduce the beef jus with red wine until the consistency is right (slightly thicker then a pouring cream).

Heat the potato back in the oven for 10 minutes (or longer) and bring the sauce to simmering ready to pour.

Leave the beef to rest for 5 to 10 minutes before slicing.

Set the potato in the middle of the plate; place the rockets over and then sliced the beef fillet on top, pour the sauce over and then around the dish and garnish as per your liking.

Recipe couresty of Kaitime.

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