Mike Robinson's delicious take on a traditional French treatment for beef fillet makes a stunning dish for a special supper
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 1 hour 25 minutes
Ingredients
3 tbsp duck fat, melted
1.5kg fillet of Buccleuch beef, in one piece
12 small potatoes, peeled
2 slices Foie gras, cooked
2 slices crusty bread
8 young carrots, ends trimmed
3 courgettes, thickly sliced
For the sauce:
60g Butter
1 onion, finely chopped
1 tbsp tomato purée
1 tbsp Balsamic vinegar
2 tbsp Red wine
2 tbsp Armagnac
Method
1. Heat a frying pan until hot. Add in half a tbsp of olive oil and heat through. Add in the beef and sear on both sides.
2. Heat the remaining olive oil in a casserole dish. Add in the shallots, red onion, tomato puree and garlic and fry, stirring often, until lightly browned.
3. Add in the beef fillet, Guinness and thyme. Season with salt and freshly ground pepper.
4. Bring to the boil, reduce the heat and simmer for 20 minutes.
5. Remove the beef fillet and set aside to rest, keeping warm.
6. Bring the Guinness mixture to the boil. Meanwhile, rub the butter and flour together until well-mixed. Add the butter mixture to the sauce in little pieces at a time, stirring it in until absorbed to thicken the sauce.
7. Serve the beef with mashed potato, garnished with chives, and spoon around the liquor.
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