A fabulous main course - perfect for a dinner party! Served with Wilted Spinach and Potato Rosti finished with a Red Wine Jus. Sarah Newman shows you just how it's done from her time on The Restaurant.
Ingredients
A fabulous main course - perfect for a dinner party! Served with Wilted Spinach and Potato Rosti finished with a Red Wine Jus. Sarah Newman shows you just how it's done from her time on The Restaurant.
- 600 g beef fillet
- 1 bunch of curly parsley (finely chopped)
- a few sprig of thyme (finely chopped)
- a few sprigs of rosemary (finely chopped)
- 12 pancetta slices
- 10 ml olive oil
- 0.5 clove garlic (peeled and crushed)
- 1 shallot (finely chopped)
- 0.5 bottle red wine (reduced)
- 200 ml beef stock
- for the rosti:
- 100 g butter
- 4 large potatoes (peeled and grated)
- 10 ml olive oil
For the spinach:
- 500 g baby spinach
- 5 ml olive oil
- 1 clove garlic (peeled and crushed)
- salt and pepper
Method
- Pre-heat oven to 180ºC/Gas 4.
- Chop the parsley, thyme and rosemary and set aside. Season the beef with salt and pepper and roll in the finely chopped herbs until coated.
- Wrap the pancetta around the beef and roll tightly in Clingfilm.
- Refrigerate for at least one hour.
- Next make the rosti.
- Melt the butter in a saucepan and add the grated potatoes and then season with salt and pepper.
- Mould the potatoes into four round metal rings and fry in a little olive oil until golden on both sides.
- Place the spinach over a medium heat, with a little oil and crushed garlic until it wilts.
- Season well and remove excess moisture.
- Cut the beef into four pieces and pan fry in a little olive oil for two minutes on each side.
- Place on a roasting tray and roast for 8-10 minutes for rare beef (a little longer for medium or well done meat) Remove and keep warm for 5 minutes.
- Meanwhile, sweat the shallot and garlic over a medium heat in the cooking pan.
- Add the red wine, and simmer until it has reduced by half.
- Stir in the beef stock and reduce the mixture by one third or until it has a sauce consistency, then pass through a sieve.
- To serve, place the potato rosti in the middle of the plate and arrange the spinach on top.
- Slice the beef in half and put on top and drizzle with the red wine jus.