beef fillet with red wine jus & horseradish cream
4
Serves
-
Prep Time
-
Cook Time
A classic combination that always works well together. Serve with lightly steamed green vegetables.
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Ingredients
For the beef fillet
- 4 fillet steaks
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil
For the red wine jus
- 1 tablespoon olive oil
- 2 shallots — roughly chopped
- 175ml port
- 175ml red wine
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 cups beef stock
- 1 teaspoon salt, or more to taste
- 2 teaspoons butter
For the horseradish cream
- 60g sour cream
- 1 tablespoon horseradish cream
- ¼ teaspoon worcestershire sauce
- Salt and ground black pepper, to taste
Method
For the beef fillet with red wine jus & horseradish cream
- To make the Red Wine Jus, heat the oil in a medium saucepan over a medium heat. Add the shallots and cook for about 3 minutes, stirring frequently, until caramelised.
- Add the port, wine, rosemary and bay leaf. Bring to the boil and simmer for 8–10 minutes until reduced by half.
- Add the stock and continue to simmer for 20–25 minutes until reduced by half again to a consistency that will coat a spoon. Taste and adjust the salt.
- Strain through a fine sieve. Return to the saucepan and bring back to the boil. Remove from the heat, add the butter and stir until melted.
- To make the Horseradish Cream, mix all the ingredients in a small bowl.
- To prepare the steaks, season on both sides with salt and pepper and drizzle with the oil.
- Heat a large pan to a high heat and sear the steaks for 3–4 minutes on each side or until they are cooked to your liking.
- Remove from the pan, cover with foil and leave to rest for 5 minutes.
- To serve, spoon Red Wine Jus onto 4 plates, top each with a steak and finish with a dollop of Horseradish Cream.