> Recipes > Beef fillet

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

PT50M

Why not try?

1
Peel the parsnips. Use the peeler to slice one of the parsnip into long strips. Allow the strips to dry and then deep fry in hot oil. Drain on absorbent paper, season with salt and reserve
  • 3 parsnips
  • vegetable oil, for deep frying
2
Dice the remaining parsnips and throw the cubes into a pan. Add enough water to cover and a pinch of salt. Place the pan over a medium heat and cook until soft
3
Drain well and return the parsnips to the pan, stirring to evaporate the last of the liquid. Add the double cream and cook a little further. Blend in a liquidiser and then season to taste. Reserve and keep warm
  • 150ml of double cream
4
Place the peeled shallots in a pan. Cover with oil, add a bay leaf and a sprig of thyme. Place the pan over a low heat and cook until the shallots are tender, approximately 30 minutes. Remove the pan from the heat and set aside until required
  • 12 shallots
  • olive oil
  • 1 sprig of fresh thyme
  • 1 bay leaf
5
For the potatoes, bring a pot of salted water to the boil and add the new potatoes in their skins, cook until tender
  • 12 new potatoes
6
Once the potatoes are tender, refresh in ice cold water and then peel while still slightly warm. Slice in half lengthways and fry with a little olive oil until golden brown, season and set aside
7
For the peppercorn sauce, place the green peppercorns in a pan over a medium heat and add the white wine. Cook until almost dry, then add the veal or beef stock. Reduce again by half and once reduced add the cream. Cook until reduced to the consistency of a sauce - the sauce should coat the back of a spoon. Season with a little salt and a drop of Tabasco (optional)
  • 1 tsp green peppercorns
  • 20ml of white wine
  • 100ml of veal stock
  • 1 drop of Tabasco
  • 100ml of double cream
8
For the steaks, place a large frying pan or skillet over a medium heat. Once the pan is scorching hot, add oil and lay the steaks down in the pan. Cook until well browned on one side, turn over and cook on the other side until cooked through. This will give you a rare finish
  • 4 beef fillets
  • olive oil
9
For a medium-rare steak, place in a preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
10
Place a pan of water over a high heat and bring to the boil. Scoop the courgette into balls using a melon baller. Drop the carrot ribbos and courgette balls into the water and cook until slightly tender
  • 2 carrots
  • 1 courgette
11
To serve, re-heat the shallots in the oil, spoon the parsnip purées onto plates and and lay the potatoes in the centre. Arrange each steak on top of the potatoes, remove the shallots and place beside the steak, drizzle with the sauce and garnish with the deep-fried parsnip strips. Serve immediately

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Beef

Parsnip crisps and purée

  • 3 parsnips
  • 150ml of double cream
  • vegetable oil, for deep frying

Roasted shallots

Green peppercorn sauce

Garnish

Comments ()

Beef fillet with roasted shallots, sauté potatoes and green peppercorn sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...