Fillet of beef with red wine sauce recipe

  • 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.

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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 unsalted butter
  • 1kg potatoes, cooked according to your liking
  • Courgette
  • Energy 3065kj 732kcal 36%
  • Fat 29g 42%
  • Saturates 14g 70%
  • Sugars 12g 13%
  • Salt 1.4g 23%

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


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