| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tessa’s, Tastebuds |
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 |
tb |
Olive oil |
|
|
Freshly ground salt and black pepper |
| 1 |
|
Glass red wine |
| 330 |
ml |
Beef stock; (1/2 pint) |
| 30 |
g |
Unsalted chilled butter; (1oz) |
| 8 |
sm |
Cooked beetroot; cut into quarters |
| 4 |
sm |
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 |
tb |
Runny honey |
|
|
Seasoning |
INSTRUCTIONS
Pre heat the oven to 220°C/425°F/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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