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Peppered Fillet of Beef with Brandy Cream Sauce and Sweet Roast Shallots Recipe

Ingredients

• 2¼lb /1kg fillet beef steaks
• 1lb 2oz/500g shallots, peeled
• 3 tbsp black peppercorns
• Flaked sea salt
• Olive oil
• A small bunch of thyme leaves
• 1 tbsp demerara sugar
• Roast potatoes and buttered spinach, to serve

For the sauce
• 4 tbsp brandy
• 8fl oz /250ml beef stock
• 5fl oz/150ml double cream
• Worcestershire sauce


How to prepare

1.    Preheat your oven to 200C/400F/Gas 6

2.    Put the shallots in a pan of boiling water and blanch them for a couple of minutes, before draining and putting to one side.

3.    Coarsely crush the peppercorns; you can do this in a pestle and mortar or mini-blender. Mix this on a plate with 1 tbsp salt and then roll the beef fillet over the mixture, pressing firmly so that it is sure to stick to the flesh.

4.    Heat 2 tbsp of oil in a roasting tray. Once it’s very hot, quickly fry the fillet until it's browned all over. Then remove from the heat and scatter the blanched shallots and thyme stalks on the fillet. Sprinkle the shallots with a little oil and sugar.

5.    Place in the oven for 20-25 minutes if you want the beef to be rare, 40 minutes to be medium, or 50 minutes to be well-done. When you’re halfway through the cooking time, turn the shallots.

6.    Once cooked, remove the beef and the shallots from the tray, taking out any thyme stalks; keep it warm to rest.

7.    For the sauce, place the roasting tin over a high heat, add the brandy and then set alight. Once the flames have died down, stir in the beef stock and then boil for 3 minutes. Stir in the cream and add a dash of Worcestershire sauce before seasoning with salt and pepper. Bring the sauce to a simmer and cook for a couple of minutes until it has thickened slightly.

8.    Serve with the fillet of beef and the sweet roasted shallots, and maybe also some roast potatoes and buttered spinach.

Eat & enjoy,
Meat No Veg!