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Roast beef fillet and grapes with tarragon sauce
Roast beef fillet and grapes with tarragon sauce
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Celebrate the season's harvest with this flavorful Autumn recipe.
Ingredients:
  • 8 thin slices round pancetta (see note)
  • 1.2kg piece beef eye fillet
  • Olive oil, to rub
  • 3 small sprigs rosemary
  • 250g small seedless red grapes on the vine, cut into small bunches
  • 25g butter, chopped
  • 125ml (1/2 cup) red wine
  • 1 bunch tarragon, leaves picked, roughly chopped
  • 125.00 ml packed flat-leaf parsley leaves, roughly chopped
  • 1 eschalot, finely chopped
  • 45g can anchovies in olive oil, drained, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp red wine vinegar
Instructions:
  • - Preheat the oven to 250C. - Lay 4 slices of pancetta slightly overlapping on a work surface. - Put the beef on top of the pancetta and wrap the slices around it (thin pancetta should stick easily). - Add the remaining pancetta slices on top. - Tie the wrapped beef at 4cm intervals using kitchen string. - Generously rub with oil.
  • Heat a large, heavy-based, ovenproof frying pan over medium–high heat until hot, then sear the beef, turning occasionally, for 5 minutes until browned all over.
  • Nestle rosemary sprigs under the string. Roast the beef in the oven for 20 minutes. Introduce grapes to the pan, scatter butter, pour wine over the beef, then continue roasting for 10 more minutes until desired doneness. Take out of the oven, cover the pan with foil, and let the beef rest for 15 minutes before serving.
  • Combine all the ingredients in a small bowl and season with salt and pepper to make delicious tarragon sauce.
  • Combine the tarragon sauce with the pan juices, then generously slice the beef fillet and serve without delay.

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