Herb Crusted Beef Fillet
INGREDIENTS (Serves 2)
◆ 2 x 2.5cm pieces beef
fillet approx. 400g
◆ 50g walnuts
◆ 20g white bread, crusts
removed and cubed
◆ 1 clove garlic, finely
chopped
◆ 1tbsp chopped fresh parsley ◆ 1tbsp chopped fresh thyme ◆ 1tbsp sun-dried tomato
paste
◆ 1tbsp olive oil
◆ 1tbsp sunflower oil
For the red wine sauce:
◆ 1tsp plain flour
◆ 1tsp French mustard
◆ 1tbsp redcurrant jelly
◆ 200ml beef stock
◆ 100ml red wine
◆ Flat leaf parsley, to garnish For the roasted
Mediterranean vegetables:
◆ 2tbsp sunflower oil
◆ 1 red onion, cut into
wedges
◆ 1 red and 1 yellow pepper,
cut into chunks
◆ 1 courgette, cut into chunks ◆ 1 leek, thickly sliced
◆ 4 garlic cloves
◆ Rosemary sprigs
For the Parmesan roasties:
◆ 300g starchy potatoes,
cut into chunks
◆ 2tbsp sunflower oil
◆ 25g finely grated Parmesan
cheese
◆ ½tsp plain flour
◆ Salt and freshly ground
black pepper
1Prepare the beef. Place 25g walnuts in a food processor with the bread cubes and process until crumbed. Transfer to a bowl. Mix in the garlic, parsley, thyme and sun-dried tomato paste. Roughly chop the remaining walnuts and mix in with the olive oil.
Heat the sunflower oil in a frying pan and quickly seal the steaks on all sides to brown and seal. Cool.
Top with the herb and walnut crust. Cover and chill until needed.
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3Using the juices in the pan, stir in the flour, mustard and redcurrant jelly. Gradually stir in the beef stock and red wine. Bring to the boil, stirring. Simmer for 2min, then leave to cool. Take the beef from the fridge 30min before cooking and place on a baking tray. Preheat the oven to 200°C/Fan180°C/Gas 6. For the roast vegetables, heat the oil in a roasting tray for 5min. Add the onion, peppers, courgette and leek and toss together.
4Nestle the garlic cloves in the centre of the vegetables and season with salt and pepper. Roast for 35min, adding the rosemary sprigs for the last 5min. Meanwhile place the potatoes in a pan of boiling salted water and cook for about 10min, until just tender. Place a roasting tray in the oven with the sunflower oil and heat for 5min. Drain the potatoes and leave to dry for a couple of min.
Mix the Parmesan cheese, flour and a pinch of salt
5together, add to the potatoes and toss. Transfer to the roasting tray and toss in the oil. Roast for 30min, or until crisp and golden. 15min before the vegetables are ready, place the tray with the steaks in the oven and cook for 10-15min, depending on how well you like your steak. Reheat the sauce and ser ve with the steak, garnished with a sprig of parsley. Ser ve with the Parmesan potatoes and roasted vegetables.
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