Simon Hulstone serves up an impressive yet simple dinner party dish featuring perfectly pink beef fillet and a sherry vinegar and shallot jus. Don’t forget to serve it with spoonfuls of caramelised turnip purée.
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Ingredients
- 800g British free-range beef fillet
- Olive oil for brushing
For the jus
- Olive oil for frying
- 2 large shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 fresh thyme sprig
- 25ml sherry vinegar
- 100ml sweet madeira
- 500ml veal stock or good quality fresh beef stock
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Method
- To make the jus, heat a glug of oil in a medium saucepan over a medium heat and cook the shallots and garlic for 8-10 minutes until the shallots are translucent. Add the thyme and sherry vinegar, then cook for about 5 minutes until the liquid has completely evaporated. Add the madeira and reduce again for a further 3-4 minutes until almost completely evaporated. Add the veal or beef stock and cook for 15-20 minutes to reduce by two thirds, then remove the thyme sprig, season to taste and set aside.
- Heat the oven to 200°C/180°C fan/gas 6. Lightly brush the beef fillet with olive oil and season wellwith salt and pepper. Heat a large non-stick pan over a high heat until starting to smoke, then sear the beef on all sides for about 3-4 minutes until beginning to caramelise.
- Put the beef in a roasting tray and cook in the oven for about 20 minutes for rare or 25 minutes for medium-rare. Rest the beef on a board, loosely covered in foil, for 10 minutes before serving. While the beef is resting, gently re-warm the jus over a low heat. Slice the beef and serve with the side dishes, with some jus poured over.
Nutrition
- 417kcals Calories
- 20.5g (6.8g saturated) Fat
- 48.2g Protein
- 2.8g (2.5g sugars) Carbs
- 0.7g Fibre
- 0.5g Salt
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