This steak is seared on very high heat for bare minutes and popped into the oven
Whole roasted fillet steak with red wine sauce recipe
The perfect steak has a beautiful brown crust on the outside while being red and tender on the inside., or cooked to perfection to your taste
Equipment
- Heavy- based frying pan & heavy based roasting pan
Ingredients
- 2kg fillet steak
- 4 cloves crushed
- 1 tbsp rosemary removed from stem and washed
- 2 sprigs thyme leaves removed and washed
- 1 tbsp balsamic vinigar
- 3 large onions peeled and sliced
- 400g mushrooms sliced and quarted
- 1 cup red wine
- 1 cup high quality beef stock
Instructions
- Preparing the fillet steak:
- With your knife facing upwards away from the meat, run it all along the meat in a long slicing motion to the end of the eye fillet until all of the silverskin is freed. Repeat this process until the meat is completely clear of the silverskin. Place in fridge.
- Method for marinade:
- Add 1 tablespoon olive oil, garlic, rosemary, thyme leaves, black pepper and balsamic vinegar in a bowl to form a paste.
- Method for fillet steak:
- Remove the meat from the fridge. Pat the meat dry with paper towels and rub the marinade thoroughly all over the fillet. Let the meat rest in the fridge for 1 to 2 hours.Remove the steak from the fridge and let it come to room temperature so that the steak can relax again and become tender.
- Start your cooking:
- Heat 1 tablespoon of olive oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side, until browned all over.Transfer the meat to a shallow roasting pan, oven proof, add remaining oil and toss the sliced red onions around the meat, coating lightly in the oil. Set oven temperture to 200℃ . Roast 20 minutes for rare, or 25 for medium-rare, or 50 minutes if you want it well done.About 10 minutes before desired cooking time, add the mushrooms. When done, remove the meat from the oven dish, cover with aluminium foil to keep warm for 15 minutes before carving While the meat is resting, place the roasting pan with the onions and mushrooms on the stove, heat and add the wine (deglazing), stirring lose any bits off meat or onions on the bottom (also known as fond).Simmer the sauce until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce. Season to taste if necessary. ENJOY!
This steak is seared on very high heat for bare minutes and popped into the oven
Whole roasted fillet steak with red wine sauce recipe
The perfect steak has a beautiful brown crust on the outside while being red and tender on the inside., or cooked to perfection to your taste
Equipment
- Heavy- based frying pan & heavy based roasting pan
Ingredients
- 2kg fillet steak
- 4 cloves crushed
- 1 tbsp rosemary removed from stem and washed
- 2 sprigs thyme leaves removed and washed
- 1 tbsp balsamic vinigar
- 3 large onions peeled and sliced
- 400g mushrooms sliced and quarted
- 1 cup red wine
- 1 cup high quality beef stock
Instructions
- Preparing the fillet steak:
- With your knife facing upwards away from the meat, run it all along the meat in a long slicing motion to the end of the eye fillet until all of the silverskin is freed. Repeat this process until the meat is completely clear of the silverskin. Place in fridge.
- Method for marinade:
- Add 1 tablespoon olive oil, garlic, rosemary, thyme leaves, black pepper and balsamic vinegar in a bowl to form a paste.
- Method for fillet steak:
- Remove the meat from the fridge. Pat the meat dry with paper towels and rub the marinade thoroughly all over the fillet. Let the meat rest in the fridge for 1 to 2 hours.Remove the steak from the fridge and let it come to room temperature so that the steak can relax again and become tender.
- Start your cooking:
- Heat 1 tablespoon of olive oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side, until browned all over.Transfer the meat to a shallow roasting pan, oven proof, add remaining oil and toss the sliced red onions around the meat, coating lightly in the oil. Set oven temperture to 200℃ . Roast 20 minutes for rare, or 25 for medium-rare, or 50 minutes if you want it well done.About 10 minutes before desired cooking time, add the mushrooms. When done, remove the meat from the oven dish, cover with aluminium foil to keep warm for 15 minutes before carving While the meat is resting, place the roasting pan with the onions and mushrooms on the stove, heat and add the wine (deglazing), stirring lose any bits off meat or onions on the bottom (also known as fond).Simmer the sauce until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce. Season to taste if necessary. ENJOY!