Fillet of beef in red wine sauce

The sauce makes all the difference with this steak dish – ideal for a dinner party or family meal as the recipe doubles well. Perfect served with dauphinoise potatoes and vegetables. Serves 6.

INGREDIENTS

350g shallots, halved lengthwise and peeled 1 1/ 2 tbsps olive oil salt and ground black pepper 750ml beef stock 175ml port wine 1 1/ 2 tsps tomato purée 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

METHOD

1) Preheat oven to 190C / Gas mark 5. 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.

2) 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 purée. Set aside.

3) Sprinkle beef with thyme, salt and pepper. In a large roasting tin, sauté 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.

4) 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. 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.

5) Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. Cut beef into 1cm thick slices and place on a warm serving dish. Spoon some sauce over, and serve with vegetables of your choice.