Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a bowl and tip over the beef. A simple red wine reduction can be made into a delicious sauce by sauteing garlic and shallots. Balsamic vinegar – get a quality balsamic vinegar to bring a bit of sweetness and acidity to the lamb steaks sauce. Roast in the oven for 40-50 minutes, or until beetroot is tender. Next add beef stock and all other ingredients. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. Season the steaks with salt and pepper. Before serving, roll the fillet in it. Scotch fillet with jus, creamy Parmesan mash & chips. Cover and chill, turning and basting as often as possible. Any other cut would’ve resulted in tough meat but luckily beef fillet is very forgiving and it was still moist and tender. Add the balsamic vinegar, let it bubble for a minute, and then add the red wine, beef stock, paprika, thyme and sugar. ... (3 cups) dry red wine 2 … Season and toss to coat. Add shallots and cook, stirring, until slightly softened. Reduce for 15 minutes, scraping the sides until slightly syrupy. Line a baking dish with aluminium foil. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Mix the marinade ingredients in a bowl and tip over the beef. Brush beef lightly with remaining oil, season and sear it on all sides until evenly browned. Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-55 minutes for well done. Gently prod or squeeze the meat. 4 thick good-quality scotch fillet steaks Grape seed oil Flakey salt White and black pepper Microherbs, to serve. Discard the vegetable oil from the frying pan, and deglaze the pan with the red wine. You can also use tongs to test the meat’s doneness. Add the shallots, garlic, peppercorns and herbs. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, plus at least 24 hrs marinating and resting. If you prefer it thicker, now is the time to add the cornflour. For accuracy and ease, use a meat thermometer. Preparation and cooking time. Prep: 5 mins. How to Make Red Wine Jus. Deglaze the frying pan with a small glass of water, then pour the reserved sage jus and the pan juices over the steaks in the baking dish. Cook the ostrich steaks until the outside is lightly crsp and caramelised, for about 2 minutes per side. 30 minutes before serving, remove casserole from oven and transfer 2 cups of the beef cooking liquid to a small saucepan. Remove the ostrich steaks from the pan and allow to rest in a warm place … 1 cup of bold red wine. Bring to the boil over a high heat. You can purchase it boneless or bone-in. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. Brush the pastry with the egg wash. Drizzle beef with red wine jus and serve immediately. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Fillet steaks with shallot and red wine sauce | Video recipe - YouTube For the Red Wine Jus, place bones and oil into a large frypan and cook over medium high heat until browned. Add shallot and cook for 2-3 minutes. 1 x Rib eye steak 500g - 16oz (remove from fridge 20 - 30 minutes before use) 1 or 2 shallots (approx half cup when chopped) 1 cup of beef or veal stock. Serve on top of steak for an incredible treat. Add stock and thyme and boil until liquid has reduced by three quarters to about 1 cup, about 25 minutes. The beef will still be slightly pink inside, as it should be! Season to taste and chill until needed. Ingredients. Place beef on a rack in a roasting dish. Crush 2 garlic cloves with the flat side of your knife, and drop them into the saucepan with the … Ingredients. Meanwhile, heat a non-stick frying pan over medium-high heat. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Recipe: Fillet steak with red wine jus and silky... | Sainsbury's For the Beef and Red Wine Jus, heat olive oil in a large saucepan, add the beef bones and caramelise over a high heat, Once caramelised add the celery, shallots, carrot, garlic and herbs and cook until the vegetables have softened and are golden, about 6 minutes. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Red Wine Jus Serving Suggestions. Fillet steak with Bordelaise sauce recipe by James Martin - For the bordelaise sauce, place a frying pan over medium heat. Bring to a simmer over medium heat and cook uncovered for 30 minutes or until the jus has reduced by two-thirds and has thickened. Put the beef in a container just big enough to fit snugly. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Quote BBH25. To check that the beef is done, insert a probe thermometer into the centre – it should read 55-60C for medium rare. Easy. Pan jus 25g butter 2 shallots, finely chopped 1 clove garlic, crushed 1 tbsp chopped thyme 175ml good-quality red wine 750ml fresh beef stock (fresh in … Stir through butter. To make the jus, place stock, red wine and eschalots in a saucepan. Transfer to a board, wrap loosely in foil and rest for 20 mins. A herby, garlicky marinade makes for a feast steaks Grape seed oil salt. 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