Beef fillet with port sauce and chips

Name: Beef fillet with port sauce and chips
Total time: 45 min
Yield: Serves 2
Ingredients: 400g beef fillet trimmed to an even thickness, at room temperature; 1 tbsp vegetable oil plus extra or deep-frying; 25g butter; 2 sprigs thyme; 1 clove garlic bashed; 300g frozen oven chips (see notes below); (optional) truffle salt; blanched and buttered green beans or mangetout to serve; 10g dried porcini mushrooms; 25g butter; 1 shallots finely diced; 2 sprigs thyme leaves picked; 200ml port; 100ml good-quality beef stock

Published: February 4, 2018 at 11:55 AM

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Serves 2

Easy

Total time: 45 mins

A star rating of 3 out of 5.2 ratingsRate

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Check out this easy recipe for this show-stopping piece of beef fillet. This decadent meal with punchy port sauce is sure to impress your loved ones. Serve with super crispy oven chips on the side

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Ingredients

Nutrition

400g beef fillet

trimmed to an even thickness, at room temperature
1 tbsp vegetable oil

plus extra or deep-frying
25g butter
2 sprigs thyme
1 clove garlic

bashed
300g frozen oven chips

(see notes below)
(optional) truffle salt
blanched and buttered green beans or mangetout

to serve

PORT SAUCE

10g dried porcini mushrooms
25g butter
1 shallots

finely diced
2 sprigs thyme

leaves picked
200ml port
100ml good-quality beef stock

Nutrition: per serving

kcal1088
fat57.6g
saturates23.9g
carbs61.5g
sugars13.6g
fibre6.5g
protein49.9g
salt0.9g

Method

step 1

To make the sauce, pour 100ml of boiling water over the porcini mushrooms and leave to soak for 10 minutes. Heat a pan with the butter and add the shallot, thyme leaves and a pinch of salt. Cook gently for 5 minutes or until the shallot is very soft. Pour in the port, turn up the heat and boil until reduced by 1/2. Pour in the beef stock, add the porcini mushrooms and 50ml of the soaking water and reduce everything by 1/2 again.
step 2

Heat the oven to 200C/fan 180C/gas 6. Lightly oil the fillet and season generously. Heat a frying pan to high and brown the fillet for 2 minutes per side on all 4 sides. Add the butter, thyme sprigs and garlic to the pan, melt, and baste the fillet. Put the fillet, thyme, garlic and a little of the browned butter into a roasting tin and roast for 8-10 minutes or until a digital probe thermometer reads 55C. Rest for 5 minutes on a plate. Pour any resting juices from the plate into the sauce.
step 3

Heat a pan no more than 1/3 full with vegetable oil to 180C or until a cube of bread browns in 30 seconds. Fry the chips, straight from frozen, for 5-6 minutes until golden brown. Tip onto kitchen paper and season generously with truffle salt, if you like.
step 4

Slice the beef and serve with the sauce, chips and buttered green beans.

You can cook the oven chips as usual in the oven but frying them makes them extra crisp. Also try our chunky triple-cooked chips.

Fancy some Yorkshire puddings to go with your beef fillet? Here's our recipe for perfect yorkies...

Best Yorkshire Pudding Recipe

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A star rating of 3 out of 5.2 ratings

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