Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

Ingredients

  • 500 g half loin beef
  • 25 g butter
  • 4 (50g each) foie gras slices
  • 2 large sweet potatoes (peeled and cubed)
  • 8 baby carrots (peeled and cubed)
  • 8 shallots (peeled and cut in half)
  • 8 garlic cloves (peeled)
  • 1 tblsp olive oil
  • for the jus:
  • 150 ml red wine
  • 150 chicken stock
  • 20 g butter
  • salt and black pepper

Method

  • Wrap the beef fillet tightly in cling film to get an even shape. Then cut into 4 portions and grind some black pepper on each end.
  • Place the sweet potatoes, carrots, shallots and garlic on an oven tray and drizzle with olive oil and some salt, and roast in a pre-heated oven at 180°C for 15-20 minutes.
  • Put a pan on a high heat and sear the beef fillet for 2-3 minutes on both sides. Transfer to an oven tray and put in the hot oven for 5 minutes (or more if you would like your meat well done). Remove from the oven and leave the meat to rest in a warm place for 2-3 minutes.
  • Meanwhile deglaze the steak pan with red wine and add the chicken stock. Reduce the liquid by at least half until it is a sauce like consisitency. Then stir in the butter to give it a rich gloss.
  • In another frying pan, sear the foie gras until caramelised on both sides.
  • To serve, remove the cling film from the meat and place the steak in the centre of a plate. Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

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