Recipe
Beef fillet with red wine jus
This special beef roast is one to impress with, the tender beef fillet and a rich wine sauce are unbelievably good together.
- Serves 6
- Prep Time 20 mins
- Cooking Time 45mins
Ingredients
- Serves 6
Method
- Preheat oven to 200ºC (180ºC fan-forced). Line a baking dish with aluminium foil.
- Place beetroots into prepared baking dish, drizzle with half the oil, season and toss to coat. Roast in oven for 40 to 45 minutes, or until beetroot is tender.
- Cool slightly, peel then cut beetroot into wedges. Cover to keep warm.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Brush beef lightly with remaining oil, season and sear it on all sides until evenly browned. Place beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-45 minutes for well done. For ease and accuracy use a meat thermometer. Remove beef from oven, cover loosely with foil and rest for 20 minutes before carving. Slice beef thickly.
- Place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Boil for 20 to 25 minutes or until liquid reduces and eschalots soften. Stir through butter. Cover to keep warm.
- Serve beef with beetroots, eschalots, sweet potato mash, brussels sprouts and peas. Drizzle beef with red wine jus.
Tips
- Swap sweet potato mash for potato mash or steamed chat potatoes.
- Ask your butcher to truss (tie with string) the beef for you to save time.
- Judging your roast’s degree of doneness using a meat thermometer.
- The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.