Fillet of Beef with Onion Gravy

1h 10 min 8 servings
  • 1 Lurpak'® Mini Block (50g)
  • 900g beef fillet, brought up to room temperature for at least 30 mins
  • 400g shallots, sliced
  • 200ml grape juice
  • 550ml beef stock
  • 1 tbsp corn flour
  • 20g thyme sprig
  • Salt and pepper to taste
Fillet of beef with onion gravy recipe

Preparation

  1. Preheat your oven to 220°c / 200°c fan/ gas mark 7.
  2. Heat the Lurpak® in a large frying pan and fry the beef for 5 mins on a high heat, turning to seal anbrown all over. Remove the fillet from the pan and leave to cool.
  3. Add the shallots to the buttery meat juices and cook, stirring until soft and golden. Turn off the heat antip the shallots into a bowl or deep jug.
  4. Add salt and black pepper to the bowl and blitz with a hand blender to make a coarse purée.
  5. Pour the Grape Juice into the pan, over a medium heat. Cook for roughly 5 mins to reduce the grapjuice. Then add the beef stock and onion purée. If you find the gravy is too thin, blend the corn flour with 3 tsp water, add to the onion gravy and stir until thickened. Simmer for 5 mins or until it has become to desired thickness; then set aside until you are ready to serve.
  6. Put the sealed beef on a baking-parchment-lined baking tray, with a few of the sprigs of thyme.
  7. Roast for 25 mins for medium rare; add five mins for Medium and another five mins for well done.
  8. Leave the beef to rest for about 15 mins, season the fillet with salt and few extra thyme leaves, then carefully slice with a very sharp knife and serve with the onion gravy and seasonal vegetables.

NOTE: To test how 'done' the beef is, insert a digital thermometer into the center - it should read 50°c for rare, 55°c for medium rare and 60°c for medium 70°c for well done.

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