Monday, 26 December 2011

Festive Delectables

Christmas is often a time of excess for many, which some of the time is a great thing.  Many dishes of rich food, sauced and puddinged to death, it's very clear it's the festive season.  So sometimes it's nice to enjoy the very simplest of foods beautifully prepared.  This dish certainly fits the bill and has the added bonus of being super easy but impressive; equally at home as a casual dinner or main course whilst entertaining.
Rare Seared Beef Fillet
Whole eye fillet
1 bay leaf
1 onion
Garlic, 2 cloves
Beef stock 100ml
White wine 100ml
Olive oil
Black Pepper
White Pepper

The Beef is prepared in two stages, first seared in a pan then finished in a very slow oven.  A sauce is rubbed and poured over the beef before baking.

For the sauce fry the crushed garlic and finely diced onion in a little oil until slightly coloured.  Throw in the herbs, stir and then add the stock, wine and seasoning.  Simmer briefly to combine all the elements and reduce the liquid slightly.  Set aside.

Rub the beef with a little salt and sear the beef in a very hot pan with a little oil, ideally you would like as much colour as possible, but a rough guide might be 1-2 minutes per side.  Once this is done place the beef in a baking tray and pour over the sauce, if your pan is oven proof you could just use that.

Bake the beef in the oven at about 100-110 degs for 30 min, the point being to gently finish the cooking process and retain the beautiful delicacy and flavour of the meat.

To serve, slice the meat and arrange on a platter.  It can be enjoyed with an array of sides, but simplicity is possibly appropriate as it allows the beef flavour to shine.  Suggestion; Oven roasted Kipflers, or steamed chats alongside some green beans (How about the courgette and bean salad) or leafy salad.    

1 comment:

  1. Yum! We had beef wellington for Christmas dinner so great minds think alike it seems!