Who says beef has to be boring?


  • 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
  • seasoning
  • 50 g butter
  • 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)


  • 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.
  • 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.
  • 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.
  • Remove the pan and allow to rest for a couple of minutes.
  • Potato Rosti:
  • Peel and grate the potatoes and put them into a large bowl.
  • Add the salt and pepper and mix well. Heat a large deep frying pan and melt a little butter.
  • Arrange spoonfuls of the potato mixture onto the pan and cook gently for
  • about 2 minutes on that side.
  • Carefully flip over and cook for a further 2 minutes on that side.
  • When they are cooked they should be crisp and dry.
  • Repeat this process for any remaining cakes.
  • Glazed Shallots & Smoked Bacon:
  • This is a nice side accompaniment or garnish to serve with the beef.
  • Add to the pan the halved shallots together with the diced rashers of smoked bacon.
  • 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.
  • Red Wine and Port Reduction:
  • 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.
  • 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.
  • 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.
  • (If you wish you can make up this sauce in the pan after cooking the beef)
  • 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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