Fillet steak with rich wine sauce

The sauce makes the difference with this dish – ideal for a family meal as the recipe doubles well for a larger number of people. Served with dauphinoise potatoes and green vegetables. Serves 6.

INGREDIENTS

350g shallots, halved lengthwise and peeled 11/2 tablespoons olive oil Salt and black pepper to taste 750ml beef stock 175ml port wine 11/2 teaspoons tomato puree 1 (1kg) whole beef fillet, trimmed 1 teaspoon dried thyme 3 rashers streaky bacon, diced 40g butter, divided 1 tablespoon plain flour

METHOD

1) Preheat the oven to 190C/170C fan assisted, gas mark 5. 2) In a 23cm pie dish, toss the shallots with the olive oil to coat. Season with salt and pepper. Roast until the shallots are tender, stirring occasionally.

3) In a pan, combine the beef stock and port. Bring to the boil. Cook for about half an hour until reduced by half. Whisk in the tomato puree. Set aside.

4) Sprinkle the beef with thyme, salt and pepper. In a roasting tin, saute the bacon until golden. Transfer the bacon to kitchen roll. Add the beef to the tin; brown on all sides over a medium high heat, about 7 minutes.

5) Put the tin in the oven. Roast the beef for about 25 minutes for medium rare. Transfer to a plate and cover loosely. Place the tin over a high heat on the hob. Add the stock mixture, bring to the boil and stir. Transfer to a saucepan and bring to a simmer. Mix 20g butter and the flour in a bowl; whisk into the stock mixture and simmer until sauce thickens.

6) Whisk in the remaining butter. Stir in the shallots and the reserved bacon. Season with salt and pepper.

7) Cut the beef into slices and place on a warm serving dish. Spoon the sauce over and serve with vegetables.