Roast Fillet of Beef

FAT bastard Cabernet Sauvignon

Dianne Bibby

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INGREDIENTS

  • olive oil, for roasting
  • 1 kg grass-fed beef fillet
  • 30ml (2 tablespoons) Dijon mustard
  • 5ml (1 teaspoon) freshly cracked black pepper
  • 1 stem rosemary, de-stalked and finely chopped
  • Maldon sea salt flakes, to season
  • 2 shallots or 1 small brown onion, roughly chopped

Red wine sauce

  • 350ml FAT bastard Cabernet Sauvignon
  • 125ml (1/2 cup) weak beef stock
  • 3 tablespoons cold butter

Roast garlic horseradish cream

  • 1 fat clove garlic, wrapped in foil
  • 250g (1 cup) Crème fraîche
  • 30ml (2 tablespoons) horseradish cream
  • 15ml (1 tablespoon) lemon juice
  • 2 stems fennel, roughly chopped
  • pinch of sea salt flakes
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METHOD:

  • Preheat the oven to 200º C.
  • Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacing’s.
  • Rub the Dijon mustard over the fillet, coating well on all sides. Season generously with salt, black pepper, and rosemary.
  • Heat an oven-proof pan until hot. Drizzle the fillet with olive oil and brown for 2 minutes per side. (About 4 turns in total)
  • Add the shallots and garlic clove to the pan and transfer to the oven. For medium-rare, roast uncovered for 23 minutes. Remove the fillet from the pan, cover loosely with a foil tent and rest while you make the sauce.
  • Remove the garlic and set aside for the cream. Place the pan on the hob, deglaze with the wine and stock. Boil hard to reduce by two thirds. Strain the sauce and discard the solids.
  • Turn the heat off and add the butter 1 tablespoon at a time, whisking to incorporate. Once the sauce is glossy, remove from the heat and keep warm.
  • To make the horseradish cream, press the roast garlic into a bowl. Add all the remaining ingredients and whisk to combine.
  • To serve, drizzle the red wine sauce over the fillet and serve with dollops of Horseradish Crème fraîche.