FILLET STEAK WITH RED WINE JUS & GARNISHES
Preparation Time: 30 minutes
Cooking Time: 30 hour
- 4 x 150g beef fillet
- Olive oil
- 30g butter
- 5 sprigs thyme
- 4 cloves garlic, pressed
Red Wine Jus
- 10ml olive oil
- 1 onion / 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 3 sprigs thyme
- 50ml red wine
- 50ml port
- 800ml good quality beef stock
- Knob of butter
- Shaved asparagus
Take the fillets out of the fridge and allow to come to room temperature, at least 30 minutes before cooking.
Drizzle some olive oil over the steaks and season them generously with salt and pepper. Massage the oil and seasoning into the fillets.
Place a frying pan on the stove top over a high heat. Add enough olive oil to just cover the base of the pan.
Once the pan is smoking, add the fillets. Allow them to sear until dark caramelized crust, about 3-4 minutes, then turn over and repeat of the other side.
Then rotate the steaks along the edges to seal the sides.
Place the steaks back flat into the pan and add the butter, thyme, and garlic. Swirl the pan around so the butter is spread around all the steaks.
Turn the heat down slightly and baste the steaks with the bubbling butter for 2-3 minutes on each side. This will give you a medium-rare. If you would like it cooked more or less, adjust the timing accordingly.
Remove the steaks from the pan and allow them to rest for 10 minutes before serving.
Keep the pan with all the leftover bits for the sauce.
Red Wine Jus
Heat the olive oil in a pan over a medium heat.
Add the onion, garlic, thyme and a pinch of pepper. Sauté gently until soft.
Turn up the heat, then deglaze with the red wine and port. Allow to simmer until thick and almost completely evaporate. Add the beef stocks. Bring to the boil, then turn down to simmer slowly until the jus has full flavour and has thickened slightly. Strain and put back into a clean saucepan.
Just before serving, whisk in a knob of butter and season with a pinch of sugar, salt and pepper if necessary.
Place the steak just off center on the plate. Arrange the shaved asparagus in a nest next to the fillet. Top the steak with micro herbs. Finish by spooning the jus over.