Pan Seared Fillet of Beef, Glazed Shallots and Bacon Lardons, Red Wine and Port Jus

Who says beef has to be boring?

Ingredients


  • 4 fillets of beef
  • 8 (to 12) shallots (peeled and halved)
  • 6 (to 8) rashers of smoked bacon (cut into dice)
  • seasoning
  • 75 ml oil
  • sprigs of rosemary and thyme
  • 2 bay leaves
  • 3 (or 4) black peppercorns
  • potato rosti:
  • 3 large potatoes, peeled and grated
  • 50 g butter
  • seasoning
  • red wine and port reduction:
  • 50 g dark brown sugar
  • 1 small measure of good quality port
  • 250 ml red wine
  • 1 tsp tomato puree
  • 2 sprigs of thyme
  • 2 shallots-sliced
  • 3 cloves of garlic (chopped)

Method

  1. It is important to marinade the beef fist. Put the thyme, rosemary and bay leaves into a large bowl with the black peppercorns. Pour the oil onto the herbs and mix around thoroughly.
  2. Place the fillet(s) into the marinade and rotate until meat is fully coated. Heat a pan until it is very hot-there is no need to add any additional oil to it as the marinade is sufficient.
  3. Seal the beef on both sides for about 3 minutes on each side (or a little more or less dependant on how you like your beef cook.
  4. Remove the pan and allow to rest for a couple of minutes.
  5. Potato Rosti:
  6. Peel and grate the potatoes and put them into a large bowl.
  7. Add the salt and pepper and mix well. Heat a large deep frying pan and melt a little butter.
  8. Arrange spoonfuls of the potato mixture onto the pan and cook gently for
  9. about 2 minutes on that side.
  10. Carefully flip over and cook for a further 2 minutes on that side.
  11. When they are cooked they should be crisp and dry.
  12. Repeat this process for any remaining cakes.
  13. Glazed Shallots & Smoked Bacon:
  14. This is a nice side accompaniment or garnish to serve with the beef.
  15. Add to the pan the halved shallots together with the diced rashers of smoked bacon.
  16. Cook over quite a high heat for 3-4 minutes until they are crispy and golden brown. If you wish you could add a little garlic to the pan also.
  17. Red Wine and Port Reduction:
  18. In a large pan melt the butter and add to the butter the shallots, garlic, and thyme. Glaze quickly until they are beginning to soften slightly.
  19. Next add in the brown sugar and allow this to melt and bubble up around the sides of the saucepan. This will give a nice sweet flavour to the sauce and will provide a nice accompaniment to the beef.
  20. Next reduce the heat to quite low and pour in the red wine, tomato puree and port. Allow this mixture to come to a gentle boil and then reduce to a syrup style.
  21. (If you wish you can make up this sauce in the pan after cooking the beef)
  22. To Serve: Place the sliced venison on top of the roasted vegetables and drizzle some of the port and kumquat reduction.




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