Beef Fillet with Red Wine Jus
- Preheat oven to 200°C (180°C fan forced). Line a baking dish with aluminium foil. Place beetroot into prepared baking dish and drizzle with half the olive oil. Season and toss to coat.
- Roast in the oven for 40-50 minutes, or until beetroot is tender. Cool slightly, peel and then cut into wedges. Cover to keep warm.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Brush beef lightly with remaining oil, season and sear it on all sides until evenly browned. Place beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-55 minutes for well done. For accuracy and ease, use a meat thermometer.
- Remove beef from oven and cover loosely with foil and rest for 20 minutes before carving. Slice beef thickly when serving.
- To make the jus, place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Boil for 20-25 minutes or until the liquid reduces and eschalots soften. Stir through butter. Cover to keep warm.
- Serve thickly sliced beef with beetroot, sweet potato mash, steamed brussels sprouts and peas. Drizzle beef with red wine jus and serve immediately.
TIP: When using a meat thermometer, the internal temperature of the meat for rare should be 55°C-60°C, medium 65°C-70°C and well done 75°C. You can also use tongs to test the meat’s doneness. Gently prod or squeeze the meat. Rare is very soft, medium-rare is soft, medium is springy but soft, medium-well is firm and well done is very firm.
RECIPE: Courtesy of Australian Beef