Fillet of beef with red wine sauce recipe

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  • Serves 4
  • 20min to prepare, 35min to cook
  • 732 calories / serving
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beef fillet with red wine sauce (h)

Dry the steaks with kitchen roll and rub with a little oil and season. Set aside. In a large pan, heat the butter with a little oil and fry the shallots until translucent. Add the thyme and garlic, then the anchovies and cook until the anchovies mush down to a paste. Sprinkle in the sugar, then add the wine and allow to bubble up. Add the stock and leave to simmer until reduced to a syrupy consistency. Meanwhile, add the carrots to a pan and just cover with cold water.

Add the butter, salt and sugar, bring to a boil and cook rapidly until the carrots are tender and the liquid reduced to a syrupy glaze. Heat the 40g butter in a large pan and when foaming, add the steaks. Do not overcrowd the pan; it’s better to cook in batches to achieve a good seared crust.

Fry the steaks for 2-3 minutes per side, spooning over the butter as they cook. When the steaks are cooked to your liking, remove to a wooden board and leave to rest for 5 minutes. Adjust the seasoning of the sauce if necessary. Add any steak resting juices. Peel the courgette into crunchy ribbons using a vegetable peeler. Serve the steaks with the glazed carrots, courgette ribbons and potatoes. Spoon over the sauce and serve immediately.

See more Beef recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 750g piece of beef fillet, cut into 4 steaks
  • 1tbsp olive oil
  • 40g unsalted butter
  • 2 shallots, finely chopped
  • Handful thyme leaves
  • 4 cloves of garlic, lightly squashed
  • 6 anchovy fillets in oil
  • 1tsp sugar
  • 300ml red wine
  • 100ml beef stock
  • Salt, to season
  • pepper, to season
  • 1 bunch young carrots, scrubbed
  • 25g (1oz) unsalted butter
  • 1kg potatoes, cooked according to your liking
  • Courgette
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  • Energy 3066kj 732kcal 36%
  • Fat 29.3g 42%
  • Saturates 13.9g 70%
  • Sugars 11.8g 13%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 51.3g Protein 49g Fibre 8.6g

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