LAZY BEEF FILLET
A BEEF FILLET PAIRED WITH A SAINT-EMILION WINE, FOR AN INTENSE SENSORY EXPERIENCE…
800 grams beef fillet
1 large shallot
3 table spoons of balsamic vinegar
200ml Saint-Emilion wine
500ml beef stock
85 grams fresh butter
Heat resistant cooking film
- Leave the beef to reach room temperature, so as not to damage it with sudden temperature change.
- Fry the beef in fresh butter over a medium heat for no more than 5 minutes, just enough to seal in the flavours. Set aside.
- Don’t forget to pre-heat the oven to 80°C… this is a low-heat, slow-cooking recipe.
- In the pan you used to seal the meat, add the finely-chopped shallot and 200ml of Saint-Emilion wine. Reduce down by half. Next add three tablespoons of balsamic vinegar and 200ml of the beef stock. Reduce down by half again. Melt 85g of butter and fold into the sauce.
- Prepare several sheets of heat-resistant cooking film. In an oven-proof dish, douse the beef in the sauce and cover with several layers of film to establish a firm seal.
- Cook for three hours at 80°C and no warmer ! After three hours, if you wish to make the beef even more succulent you can reduce the temperature and leave for a few hours more. To serve, just remove the film.
- Ideal with creamed leeks or roast new potatoes.
- Serve with a Saint-Emilion wine for a truly intense taste experience. Serve the wine between 16 and 18°C