| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Angus beef fillet, trimmed |
|
|
of loose |
|
|
chain skin and |
|
|
cartilage but |
|
|
saved for stock 2 |
|
|
1/4lb |
| 8 |
|
Sprigs thyme |
| 1 |
T |
Olive oil |
|
|
Freshly ground salt and |
|
|
black pepper |
| 1 |
|
Glass red wine |
| 330 |
|
Beef stock, 1/2 pint |
| 30 |
g |
Unsalted chilled butter |
|
|
1oz |
| 8 |
|
Cooked beetroot, cut into |
|
|
quarters |
| 4 |
|
Carrots, peeled and cut into |
|
|
the same size as |
|
|
the beetroot and |
|
|
then blanched |
| 15 |
g |
Butter, 1/2oz |
|
|
A splash of olive oil |
| 1 |
T |
Runny honey |
|
|
Seasoning |
INSTRUCTIONS
Pre heat the oven to 220øC/425øF/gas mark 7. Salt beef trimmings,
pour into a roasting tin and roast until brown. Then put the beef tin
on the hob and pour a glass of red wine into it. De-glaze by scraping
up the sediment in the tin into the wine. Add the beef stock and bring
to the boil. Reduce to a simmer. Add a sprig of thyme, This is now
your sauce - the flavour will develop as it simmers down. Make
incisions in the fillet with the tip of a knife and insert tiny sprigs
of thyme. Rub all over with the oil. Sear the fillet on a pre-heated
griddle or cast pan until sealed and then roast in the hot oven for 12
minutes or so (longer if you like it medium to well) and then rest in
a warm place for a further 10 minutes to relax the muscle and to
settle the juices. Whilst beef is cooking, heat the butter and oil in
a wide based pan, add the honey and then add the carrots and beetroot,
shaking in the buttery honey to coat them. Season. Tip the whole lot
into a baking dish and roast in the oven until golden brown and tender
(about 10 minutes but it does depend on how big the pieces are) Serve
the fillet cut into thick slices on a dollop of the mash with the
beetroots and carrots round. Strain the sauce into a clean pan,
pressing through all the meaty juices, and whisk in a little of the
chilled butter to give it body and a bit of a gloss. Serve with the
beef. Converted by MC_Buster. Per serving: 476 Calories (kcal); 29g
Total Fat; (52% calories from fat); 7g Protein; 52g Carbohydrate; 33mg
Cholesterol; 3205mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 6 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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