Fillet Steaks with Red Wine Sauce
ingredients
1 tbls (15 g) 1/2 oz butter
1 onion, peeled
1 carrot, peeled
sprig of thyme
1 bay leaf
1/2 bottle red wine
300 ml good beef stock
salt and freshly ground black pepper
1 tbsp vegetable oil
4 x 175 g fillet steak (Tenderloin Steak)
4 flat mushrooms, wiped
450 g turnips, peeled
2/3 cup (150 ml) 1/4 pt milk
3 tbsp double cream (heavy cream)
1 tbsp thyme leaves
1 onion, peeled
1 carrot, peeled
sprig of thyme
1 bay leaf
1/2 bottle red wine
300 ml good beef stock
salt and freshly ground black pepper
1 tbsp vegetable oil
4 x 175 g fillet steak (Tenderloin Steak)
4 flat mushrooms, wiped
450 g turnips, peeled
2/3 cup (150 ml) 1/4 pt milk
3 tbsp double cream (heavy cream)
1 tbsp thyme leaves
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Melt the butter in a saucepan over a moderate heat.
3. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock.
4. Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper.
5. Meanwhile, heat the oil in a frying pan over a moderate heat.
6. Brown the seasoned beef on all sides.
7. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides.
8. Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot.
9. Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered.
10. Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef.
11. Pour over the sauce. Garnish with a little thyme.
2. Melt the butter in a saucepan over a moderate heat.
3. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock.
4. Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper.
5. Meanwhile, heat the oil in a frying pan over a moderate heat.
6. Brown the seasoned beef on all sides.
7. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides.
8. Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot.
9. Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered.
10. Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef.
11. Pour over the sauce. Garnish with a little thyme.
serving amount
serves: 4
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