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  4. How To Cook Fillet Steak with Bordelaise Sauce

How To Cook Fillet Steak with Bordelaise Sauce

  • 20 mins
  • 30 mins
  • medium
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 1 x 550g centre cut fillet
  • 1 tsp. duck fat
  • BORDELAISE SAUCE
  • 10 g unsalted butter
  • 6 x shallots finely sliced
  • 2 x clove garlic crushed
  • Few leaves thyme
  • 2 x bay leaves
  • 12 x black peppercorns
  • 1 tsp. sugar
  • 15 ml red wine vinegar
  • 375 ml full bodied red wine
  • 350 ml beef stock
  • 20 g cold-diced butter
  • 1 tsp. corn flour mixed with a little cold water
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Introduction

Indulge in the tenderised, beefy succulence of our centre cut fillet, coated in wine-enriched bordelaise sauce. The perfect Valentine’s dinner recipe for two.

Method

Fillet Steak

  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 200ºc temperature fan assisted, or 215ºc without a fan
  3. Season the beef just prior to roasting
  4. Massage a little goose or duck fat into the fillet, then season with good quality fine sea salt
  5. Heat a heavy based fry pan or griddle on top of the stove until smoking hot
  6. Next add the fillet and colour on all surface areas over intense heat for 3 to 4 minutes
  7. Place in center of oven and roast for approximately 7 to 8 minutes reaching a core temperature of minimum 54 oc for medium rare
  8. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 10 minutes before carving

Bordelaise Sauce

  1. Soften shallots in butter
  2. Add garlic then cook over low heat for a couple of minutes
  3. Add vinegar, sugar, herbs and spices
  4. Boil to a syrup
  5. Add red wine and reduce to a syrup
  6. Add beef stock and simmer for 15 minutes reducing by half
  7. Thicken slightly with a little corn flour
  8. Pour the sauce onto the cooking pan to deglaze all the meat juices from the pan then pass the sauce back into a clean saucepan
  9. Bring back to the boil and slowly whisk the cold butter into the sauce until fully emulsified

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