Mix the marinade ingredients in a bowl and tip over the beef. Brush the pastry with the egg wash. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Quote BBH25. To make this Red Wine Jus pour red wine into a saucepan and on a low heat reduce it by half, about 15 minutes. 30 minutes before serving, remove casserole from oven and transfer 2 cups of the beef cooking liquid to a small saucepan. Add shallots and cook, stirring, until slightly softened. Slice beef thickly when serving. ... (3 cups) dry red wine 2 … Heat a little oil in a hot pan and fry the steaks for 3 mins on each side. But if you are (and I appreciate that I am probably in the minority!!!!) A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Red Wine Jus Serving Suggestions. Nope. Similar recipes. Balsamic vinegar – get a quality balsamic vinegar to bring a bit of sweetness and acidity to the lamb steaks sauce. Add a little more oil to the pan and fry the shallots until they begin to brown. I am not a fan!!! For accuracy and ease, use a meat thermometer. Strain into a clean pan, then simmer for 8-10 mins until thickened. 1 or 2 sprigs of fresh rosemary (or half tsp of dried) A few sprigs of … Add a little water to the roasting dish (about ½ cup). Its a relatively quick cooking steak with generous amounts of marbling, which provides a robust flavor. Add the shallots, garlic, peppercorns and herbs. Serves 4 Prep time – 45 minutes Cooking time – 20 minutes. The beef will still be slightly pink inside, as it should be! Serve on top of steak and enjoy with a glass of wine! Next add beef stock and all other ingredients. … Gently prod or squeeze the meat. 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. Roast in the oven for 40-50 minutes, or until beetroot is tender. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Ingredients. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Preheat oven to 200°C (180°C fan forced). Heat a frying pan over medium high heat. Prep: 5 mins. 4 thick good-quality scotch fillet steaks Grape seed oil Flakey salt White and black pepper Microherbs, to serve. Deglaze the frying pan with a small glass of water, then pour the reserved sage jus and the pan juices over the steaks in the baking dish. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Beef Fillet Recipe, Watercress Purée & Red Wine - Great British Chefs Mix the marinade ingredients in a bowl and tip over the beef. Return the tin to the oven until the butter is hot. Bring to the boil over a high heat. Cook over … Remove the ostrich steaks from the pan and allow to rest in a warm place Stir through butter. Season the steaks with salt and pepper. Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-55 minutes for well done. Bring to a simmer over medium heat and cook uncovered for 30 minutes or until the jus has reduced by two-thirds and has thickened. Pan jus 25g butter 2 shallots, finely chopped 1 clove garlic, crushed 1 tbsp chopped thyme 175ml good-quality red wine 750ml fresh beef stock (fresh in … Add a drizzle of olive oil then the shallots and cook until golden brown. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Line a baking dish with aluminium foil. Rare is very soft, medium-rare is soft, medium is springy but soft, medium-well is firm and well done is very firm. 1 cup of bold red wine. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, plus at least 24 hrs marinating and resting. Most of my family like their meat well done so to the chagrin of my husband the beef fillet was in the oven for about 35 minutes and came out just on the border of well done. Recipe from Good Food magazine, November 2015. Drizzle beef with red wine jus and serve immediately. Then the red wine jus turns everything soft. Remove beef cheeks from casserole dish and serve over mashed potato, drizzled with jus. Seared Beef Fillet with Red Wine Jus and Roasted Tomatoes - Le … The beef fillet, or tenderloin as it’s referred to in the States, is completely hassle free. Cool slightly, peel and then cut into wedges. Place beef on a rack in a roasting dish. BBC Good Food Show Summer Save 25% on early bird tickets. The sauce should have a strong rich fragrance.. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. 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