With the beef beautifully braised in red wine, it is easy to see why this French dish is regarded as one of the most impressive meals to serve.
Ingredients
- 1/3 cup (80ml) extra virgin olive oil
- 1-1 1/2 beef fillet, well trimmed
- 120g mild pancetta*, diced
- 2 garlic cloves, crushed
- 2 cups (500ml) red wine
- 10g dried porcini mushrooms, soaked in 1/4 cup (60ml) warm water
- 2 cups (500ml) Massel beef stock
- 1 tablespoon tomato paste
- 2 sprigs thyme, chopped
- 2 bay leaves
- Bunch of Dutch baby carrots, ends trimmed, blanched (halved if large)
- 12 small brown onions, blanched, halved
- 1 tablespoon plain flour
- 3 tablespoons butter
- 200g small Swiss brown mushrooms or shiitake mushrooms, sliced
- Finely chopped parsley, to garnish
Method
- Step 1Heat half the oil in a ovenproof casserole over high heat, then add the beef fillet and brown on all sides. Transfer to a plate and set aside.
- Step 2Heat remaining oil in casserole over medium heat. Add the pancetta and fry for 5 minutes or until starting to crisp. Transfer to a plate lined with paper towel. Drain all but 2 tablespoons of fat from the casserole, then add the garlic and cook for a few seconds. Add the red wine and porcini mushrooms with their soaking liquid, stock, tomato paste and herbs. Season with salt and pepper, then bring to the boil. Reduce heat to low and simmer for 15 minutes, then strain the sauce, discard solids except mushrooms, and return sauce to casserole to cook for 5 minutes or until slightly reduced. Place the meat in the sauce with the carrots and onions, and simmer over low heat for 10 minutes for rare meat (cook a little longer if you prefer your meat more well done).
- Step 3Transfer meat to a platter, cover loosely with foil and set aside to rest. Use a fork to mash flour with 1 tablespoon of butter, then gently whisk into the sauce and cook over low heat for 2 minutes. Meanwhile saute the mushrooms with the remaining butter over medium heat in a separate pan, then add to the sauce. Taste for seasoning. Place the fillet on a serving platter surrounded with the vegetables. Pour a little sauce over the beef fillet, sprinkle with parsley, and serve remaining sauce separately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1595 kj
Energy
25g
Fat Total
9g
Saturated Fat
5g
Fibre
16g
Protein
48mg
Cholesterol
996.87mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
* If unavailable, substitute with streaky bacon.
- Author: Valli Little
- Image credit: Steve Brown & Ian Wallace
- Publication: Taste.com.au
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