Rich sauce elevates this dish to something special
The sauce makes all the difference with this roast beef dish – ideal for a New Year dinner party or family meal as the recipe doubles well for a larger number of people. Delicious served with dauphinoise potatoes and green vegetables.
Ingredients
- 350g shallots, halved lengthwise and peeled
- 1 1/2 tbsps olive oil
- salt and freshly ground black pepper to taste
- 750ml beef stock
- 175ml port wine
- 1 1/2 tsps tomato puree
- 1 (1kg) whole beef fillet, trimmed
- 1 tsp dried thyme
- 3 rashers streaky bacon, diced
- 40g butter, divided
- 1 tbsp plain flour
- 4 sprigs watercress, for garnish
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Method
- 1. Preheat oven to 190c.
- 2. In 23cm pie dish, toss shallots with olive oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- 3. In a large saucepan, combine beef stock and port. Bring to the boil. Cook for about half an hour over high heat until reduced by half. Whisk in tomato puree. Set aside.
- 4. Sprinkle beef with thyme, salt and pepper. In a large roasting tin, saute bacon until golden over medium heat on the hob. Transfer bacon to kitchen roll. Add beef to tin; brown on all sides over medium high heat, about 7 minutes.
- 5. Put the tin in the oven. Roast beef for about 25 minutes for medium rare – five minutes longer for well done. Transfer beef to a plate and cover loosely with foil.
- 6. Place tin over high heat on hob. Add stock mixture, and bring to the boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 20g butter and flour in small bowl to form smooth paste; whisk into stock mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- 7. Cut beef into 1cm thick slices and place on a warm serving dish. Spoon some sauce over, and serve with vegetables of your choice.
