Fillet of Beef Bourguignon
canola oil
1 x 180 gm piece of fillet steak, trimmed of all fat & sinew
freshly ground salt & pepper
1 bacon rasher, sliced
4 baby or pickling onions, peeled
4 button mushrooms, peeled & quartered
1 tspn tomato paste
1 cup beef stock
½ cup red wine
2 bay leaves
2 sprigs of thyme
½ garlic clove, crushed
chopped parsley
1 x 180 gm piece of fillet steak, trimmed of all fat & sinew
freshly ground salt & pepper
1 bacon rasher, sliced
4 baby or pickling onions, peeled
4 button mushrooms, peeled & quartered
1 tspn tomato paste
1 cup beef stock
½ cup red wine
2 bay leaves
2 sprigs of thyme
½ garlic clove, crushed
chopped parsley
Sear steak on all sides in a little hot oil. Remove to a plate and season. Add bacon, onions and mushrooms to pan. Toss around and pour most of oil off. Then add tomato paste and mix around until colour changes. Add stock and cook down a little. Add wine, bay leaves and thyme, seasonings and garlic. Mix well and return meat to pan. Turn heat down and gently simmer for 7-8 mins, turning and basting meat regularly. To serve, either leave steak whole or cut into thick slices and pour sauce over the top. Sprinkle with parsley.