Beef with red wine sauce is, as we know, a marriage made in heaven and with this recipe it’ll be done without any fuss. I have simplified the recipe so that you can make it easily en quickly at home. If you want to give your guests a little surprise, serve the meat with parsley root puree. It’s a seasonal vegetable and has flavours of parsley, celeriac and parsnip. Alternatively you can serve some classic pomme puree or check the duck and venison recipes for the parsnip and celeriac purees.
For 2 persons
- 2 x 150 gr beef fillets
- 1 cube beef stock
- 250 ml red wine
- 1 thyme sprig
- 5 juniper berries
- 1 bay leaf
- 30 gr cold butter, cubed, plus extra for baking
- Salt and pepper
- 3-4 parsley roots
- 500 ml chicken stock
- 125 ml double cream
- Peel and cut the parsley roots in small cubes. Cook them in the chicken stock.
- Put the wine in a pot with the thyme, juniper berries and bay leaf. Bring to a boil and reduce by half.
- Dissolve the stock cube in 250 ml hot water and add to the wine. Bring to a boil and reduce by half.
- Sieve the sauce and whisk in the butter cubes, one by one, until completely incorporated.
- Once cooked, sieve the parsley roots, add the cream and blitz into a puree.
- Preheat the oven at 150ºC.
- Melt some butter in a pan.
- Season the meat on both sides with salt and pepper.
- Once the pan is very hot, bake the fillets golden brown, 1,5 minutes per side (medium-rare).
- Place in an oven dish, cover with aluminium foil and leave to rest in the oven, about 5 minutes.
- Scoop some warm puree onto a serving plate, slice the meat in half and place it on the puree.
- Drizzle some of the sauce to finish.