Beef fillet with sherry vinegar and shallot jus
- September 2016
- Serves 4
- Hands-on time 30 min, oven time 20-25 min
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.
- 20.5g (6.8g saturated)
- 2.8g (2.5g sugars)
- 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
- 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.
If you can’t find veal stock, good quality fresh beef stock will be fine. Buy the best you can find or use homemade.
Make the jus up to 12 hours ahead and chill. Warm gently on the hob before serving.
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