Beef fillet with sherry vinegar and shallot jus

Method

1. 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.
2. 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.
3. 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.