Fillet Steak with Red Wine & Shallot Sauce

Prep time: 25 mins | Serves: 2

Ingredients:

• 2 beef fillet steaks (180g each)

• 20g olive oil

• 40g unsalted butter

• 2 shallots, finely sliced (60g)

• 150g red wine

• 200g beef stock

• 4g sea salt

• 2g freshly ground black pepper

Method:

1. Remove the steaks from the fridge 30 minutes before cooking and ensure they are patted dry. Season generously with salt and pepper.

2. Heat the oil in a heavy-bottomed pan over high heat. Sear the steaks for 2–3 minutes per side until nicely coloured. Add half the butter, baste, and cook to your liking then rest the steaks.

3. In the same pan, add the shallots and cook gently for 3–4 minutes until soft.

4. Pour in the red wine, reduce by two thirds, then add the stock and simmer until glossy.

5. Whisk in the remaining butter. Serve the sauce over the rested steaks.

Chef’s Tip: This recipe works brilliantly served with mash, chips or dauphinoise if you’re feeling fancy. If you need help cooking the steaks - check out the temperature chart in the tools section which will show you what temperate you’re looking for depending on your liking. - You can also always use the live chat to ask chef for help too.