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Beef fillet with red wine jus
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Impressive beef roast with tender fillet and rich wine sauce. Unbelievably delicious combo.
Ingredients:
  • 1kg beef eye fillet, tied with string
  • 1 bunch medium beetroots, trimmed
  • 500ml beef stock
  • 250ml red wine
  • 12 eschalots, peeled
  • 30g butter, diced
  • Sweet potato mash, to serve
  • Steamed brussels sprouts, to serve
  • Peas, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a baking dish with aluminum foil.
  • In baking dish, lay out beetroots, generously drizzle with half of the oil, season, and mix until well coated. Roast in oven for 40-45 minutes until beetroots are tender. Let cool, peel, and cut into wedges. Keep covered to stay warm.
  • Heat a non-stick frying pan over medium-high heat. Lightly brush beef with remaining oil, season, and sear on all sides until evenly browned. Transfer beef to a rack in a roasting dish, adding about ½ cup of water. Roast to desired doneness: 20-25 minutes for rare, 30-35 minutes for medium, and 40-45 minutes for well done. Use a meat thermometer for precision. Remove beef from oven, tent loosely with foil, and let it rest for 20 minutes before slicing thickly. Enjoy!
  • In a saucepan, combine stock, red wine, and eschalots. Bring to a boil over high heat and simmer for 20 to 25 minutes until the liquid reduces and eschalots soften. Finish by stirring in butter and keep covered to stay warm.
  • Present the beef alongside roasted beetroots, caramelized eschalots, creamy sweet potato mash, sautéed brussels sprouts, and fresh peas. Finish by generously drizzling the beef with a flavorful red wine jus.

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