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Fillet of beef

From Food Uncut
Dean Edwards serves mouth-watering tender beef fillet with onion and spinach and tasty crushed new potatoes for a delicious main course

Fillet of beef

Method

1. To make the port sauce: heat the oil in a frying pan and fry the carrot, onion and celery until lightly browned, then add the garlic and bay leaf.

2. Add the sherry vinegar and cook out until the vinegar has evaporated.

3. Add the port and cook steadily until reduced by two-thirds.

4. Add the stock and reduce again.

5. Strain through a sieve and reduce again until thickened to a sauce consistency.

6. Remove from the heat and add the cream, butter and lemon juice to taste.

7. Preheat the oven to 220C/gas 7.

8. Roll the beef fillet in cling film and tie off the ends to form a barrel shape. Place in the fridge to allow it to set into shape.

9. Slice the beef to the size of required and season with salt and pepper.

10. Heat a pan and add the beef. Cook quickly on all sides to seal.

11. Cook in the oven for 5-6 minutes for medium rare. Remove the beef and rest for 5 minutes before serving.

12. To make the vegetables: heat 25g butter in a medium pan and cook the onions until caramelised.

13. Add the balsamic vinegar and sugar if the mixture is too tart then season to taste with salt and pepper.

14. Add the spinach to the hot pan with a dash of water and cover with lid to steam for a few minutes until wilted, then add the remaining butter.

15. Cook the potatoes in boiling salted water until soft.

16. Drain and add the chopped parsley, season with salt and pepper and crush the potatoes.

17. To serve: put two serving rings on the plate. Spoon the onions into one, filling to half way then put spinach in the other ring topped with the potatoes. Remove the rings and place the beef on the onions.

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Serves: 4

Prep: 20 min, plus chilling
Cook: 1 hr 15 min

Ingredients
500g Beef fillet

For the port sauce

2 tbsp oil
1 carrot, diced
1 onion, diced
1 stick Celery, diced
1 garlic clove, finely chopped
30ml sherry vinegar
400ml port
500ml beef stock
1 bay leaf
50ml double cream
50g unsalted butter
1 lemon, juice only