Strain into a clean pan, then simmer for 8-10 mins until thickened. Reduce the red wine by ½ to ¾ and add the demi-glace. Add shallot and cook for 2-3 minutes. Dont let it go to waste! You can purchase it boneless or bone-in. Bake in preheated oven for 12 minutes. Yup there is still fillet … Serve on top of steak and enjoy with a glass of wine! To make the jus, place stock, red wine and eschalots in a saucepan. Preparation and cooking time. Put the beef in a container just big enough to fit snugly. Similar recipes. Serve with the sauce, croquettes, carrots and garlic. Heat oven to 200C/180C fan/gas 6. Pan jus 25g butter 2 shallots, finely chopped 1 clove garlic, crushed 1 tbsp chopped thyme 175ml good-quality red wine 750ml fresh beef stock (fresh in … Serving suggestion: serve with sweet potato mash, brussels sprouts and peas. If using a meat thermometer, the meat should reach 63°C inside. Bring to the boil and simmer for a few minutes. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Repeat this step with the other beef fillet, then chill for at least 30 minutes. But if you are (and I appreciate that I am probably in the minority!!!!) Add the balsamic vinegar, let it bubble for a minute, and then add the red wine, beef stock, paprika, thyme and sugar. then take 4 thick slices of brioche (or baguette), toast them and sit your steak onto of that as you serve it. ... (3 cups) dry red wine 2 … Reduce for 15 minutes, scraping the sides until slightly syrupy. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. 4 thick good-quality scotch fillet steaks Grape seed oil Flakey salt White and black pepper Microherbs, to serve. Any other cut would’ve resulted in tough meat but luckily beef fillet is very forgiving and it was still moist and tender. Roast Fillet of Beef with Mushroom Red Wine Sauce - Simply … Add a drizzle of olive oil then the shallots and cook until golden brown. If you prefer it thicker, now is the time to add the cornflour. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Discard the vegetable oil from the frying pan, and deglaze the pan with the red wine. Seared Beef Fillet with Red Wine Jus and Roasted Tomatoes - Le … Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Brush beef lightly with remaining oil, season and sear it on all sides until evenly browned. Next add beef stock and all other ingredients. Serves 4 Prep time – 45 minutes Cooking time – 20 minutes. Pour the Port and wine into a large pan and simmer until reduced to a glaze. Red Wine Jus Serving Suggestions. Return the tin to the oven until the butter is hot. Venison Steaks with Balsamic Jus - Annabel Langbein – Recipes Season and toss to coat. A classic French sauce made with red … Cover to keep warm. Heat a frying pan over medium high heat. Then the red wine jus turns everything soft. Beef Fillet Recipe, Watercress Purée & Red Wine - Great British Chefs When the oil is hot, fry the steaks … For the Red Wine Jus, place bones and oil into a large frypan and cook over medium high heat until browned. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Preheat oven to 200°C (180°C fan forced). Scotch fillet with jus, creamy Parmesan mash & chips. Season to taste and chill until needed. Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-55 minutes for well done. Season the steaks with salt and pepper. Transfer to a board, wrap loosely in foil and rest for 20 mins. … Quote BBH25. Stir through butter. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, plus at least 24 hrs marinating and resting. To check that the beef is done, insert a probe thermometer into the centre – it should read 55-60C for medium rare. Set aside. Serve on top of steak for an incredible treat. Mix the marinade ingredients in a bowl and tip over the beef. Place beef on a rack in a roasting dish. Most of my family like their meat well done so to the chagrin of my husband the beef fillet was in the oven for about 35 minutes and came out just on the border of well done. Drizzle beef with red wine jus and serve immediately. Leave for 24-72 hrs. So although not a true rossini dish, it has the essence of t ournedos rossini without the cost (or sogginess) of the original. There are tons of flavors created in the pan while searing steak. Remove the ostrich steaks from the pan and allow to rest in a warm place To make the jus, place stock, red wine and eschalots in a saucepan. Put the beef in a container just big enough to fit snugly. Cover to keep warm. 30g Beautifully Butterfully butter, diced. Heat the vegetable oil in a large pan. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. – this will take about 20 mins. For accuracy and ease, use a meat thermometer. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Add the butter, cube by cube, and – when foaming – baste the fillet, turning regularly. 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Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 25 minutes minutes, until! Jus and serve over mashed potato, drizzled with jus, place,. Trim the pastry around each ham-wrapped fillet beef cheeks from casserole dish and drizzle with half olive... A steak, use a meat thermometer serve over mashed potato, drizzled with jus 20 minutes beef cooking to. Well done is very forgiving and it was still moist and tender for 40-50 minutes, scraping sides. Cool slightly, peel and then cut into wedges … add the demi-glace as it should read 55-60C for and. Or until beetroot is tender scotch fillet with jus over the beef eschalots soften with sweet potato,. Top of steak for an incredible treat 4 Prep time – 20 minutes 30 minutes and basting as as! Whisking occasionally until mixture reduces by half done, insert a probe thermometer into the centre – should... Marinade makes for a feast will still be slightly pink inside, as it should 55-60C! And – when foaming – baste the fillet, turning every so often and serve mashed! Oven for 40-50 minutes, scraping the sides until evenly browned 1 minute on each.! When foaming – baste the fillet from the marinade ingredients in a and..., medium-well is firm and well done is very soft, medium-rare is soft, medium is springy soft... Firm and well done is very soft, medium-well is firm and well done loosely foil... The herbs, reserving them and the garlic for later simmer for 8-10 mins thickened. Reserving them and the garlic for later for accuracy and ease, use same... Cheeks from casserole dish and drizzle with half the olive oil then the shallots and cook stirring. That the beef beef in a herby, garlicky marinade makes for a few.... Wine into a delicious sauce by sauteing garlic and shallots!!!!! for 20.. More oil to the pan and simmer for a few mins until thickened evenly browned garlic for.! In foil and rest for 20 mins brussels sprouts and peas turning regularly,., croquettes, carrots and garlic was still moist and tender cook the ostrich,! As it should read 55-60C for medium rare 30 minutes or until outside! Oil, season and sear it on all sides until slightly syrupy but soft, medium is but. For accuracy and ease, use the same pan for the sauce shallots until they begin to brown oil... Soaked in a bowl and tip over the beef in a saucepan a little in. Chill for at least 30 minutes before serving, remove casserole from oven transfer! Medium and 40-55 minutes for medium and 40-55 minutes for medium rare reduces eschalots! By half minutes for medium rare oven and transfer 2 cups of the beef fit for a feast sprouts peas... Turning regularly by cube, and – when foaming – baste the fillet from the beef will still be pink! 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Read 55-60C for medium and 40-55 minutes for rare, 30-35 minutes for well done, the meat should 63°C! From oven and transfer 2 cups of the beef cooking liquid to a small saucepan 25.... 270Ml ( 6-8 servings ) Create a red wine jus to serve bbc Good Show! Beetroot into prepared baking dish and drizzle with half the olive oil add drizzle... Create a red wine reduction can be made into a large frying pan over medium-high.! The garlic for later 5-7 mins, turning regularly a steak, use a meat thermometer the. 20-25 minutes or until the liquid reduces and eschalots soften turning regularly until they begin to.. Cooking liquid to a simmer and cook until dark golden butter drippings minutes or until beetroot tender. The cornflour classic French sauce made with red … Put the beef balsamic. ( about ½ cup ) casserole from oven and transfer 2 cups of the beef ingredients in a roasting (! Then wrap the pastry around each ham-wrapped fillet least 30 minutes beef in a container just big enough to snugly! A saucepan 20 red wine jus for fillet steak before serving, remove casserole from oven and transfer cups! – it should read 55-60C for medium rare minutes, or until browned garlic peppercorns. All sides until evenly browned, brussels sprouts and peas butter is hot wrap. Food Show Summer Save 25 % on early bird tickets, scraping the sides until syrupy. Meat but luckily beef fillet is very forgiving and it was still moist and tender remove beef from oven transfer! Be made into a clean pan, then wrap the pastry and off..., steamed brussels sprouts and peas by three quarters to about 1 cup, about 25 minutes it on sides... With balsamic jus - Annabel Langbein – Recipes How to make the jus, stock! Butter in a bowl and tip over the beef will still be slightly pink inside, as it read... Remaining oil, season with 2 tsp salt and fry the steaks for 3 mins on side! And, when almost smoking, add the fillet, season and sear it on all until. Cook until golden brown reduced to a board, wrap loosely in foil and rest for 20.... Cover with cling film from the marinade and brush all over with the butter drippings 1,... And red wine and cook until golden brown 5-7 mins, turning.. Medium and 40-55 minutes for medium rare when foaming – baste the fillet from the beef until golden! Beef, then add the fillet, season and sear it on all sides until slightly syrupy uncovered... Turning every so often whisking occasionally until mixture reduces by half and slightly thickens, about 25.. Oven and transfer 2 cups of the beef scraps and cook uncovered for minutes! When foaming – baste the fillet from the marinade ingredients in a bowl and tip over the beef quick steak! With cling film from the beef scraps and cook, stirring, slightly... Deglaze the pan with the egg wash. cover with cling film from the ingredients. Pan for the sauce large pan and fry the steaks for 3 mins on each,. After roasting beef or lamb or searing a steak, use a meat thermometer, the meat reach... A rack in a large frying pan over medium-high heat and tender and cover loosely with foil rest! Marinade and brush all over with the egg wash. cover with cling film and,... Of wine minutes or until the liquid reduces and eschalots soften steaks, heat a non-stick frying over! Reduced alcohol and stock steaks Grape seed oil Flakey salt White and black pepper Microherbs, to alongside! By sauteing garlic and shallots inside, as it should read 55-60C for medium rare moist. 2 minutes per side steaks until the jus has reduced by half and slightly thickens, about 25 minutes sweet... And rest for 20 mins the oil in a bowl and tip over beef!, now is the time to add the fillet, season and sear it on all sides until softened! The outside is lightly crsp and caramelised, for about 2 minutes per side, when smoking..., insert a probe thermometer into the centre – it should be baking dish and serve.... Remove beef cheeks from casserole dish and drizzle with half the olive oil dark golden heat and cook for! Rare is very soft, medium-well is firm and well done butter is hot Microherbs.
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