Beef Fillet with Red Wine Jus

Method

  1. 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.
  2. 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.
  3. 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.
  4. Remove beef from oven and cover loosely with foil and rest for 20 minutes before carving. Slice beef thickly when serving.
  5. 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.
  6. 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