For years we have been cooking beef fillet to precise timings and nervously standing by the oven waiting for precisely the right moment to take it out of the oven.
This recipe provides a wonderfully relaxed approach to cooking what for many is a special occasion piece of beef and produces a beautifully even, perfectly pink piece of beef that cannot overcook and is almost trouble free.
One fillet of beef, about 800g to 1kg (centre cut if possible)
Two cloves garlic
1 tablespoon olive oil
Salt and Pepper
For the jus
One stick celery
One clove garlic
A little oil (olive or sunflower)
One bay leaf
500ml red wine
400ml fresh beef stock/consomme
50g unsalted butter
Salt & pepper
Pre-heat the oven to 75C or similar.
Crush the garlic up with the thyme and salt and rub into the beef with the oil. Cover with a good grinding of black pepper and dust over a little more sea salt. Sear in a hot pan to colour all over. Put into a roasting tin (best have it ready warming) and put in the oven for about 1 ¼ – 1 ½ hours. Take out of the oven and cover with foil. Leave for about half an hour or so in a warm place. It should be soft and very pink all the way through.
Chop the vegetables and sauté gently in a little oil until beginning to soften and caramelise. Add the red wine and reduce by half. Add the stock, the herbs and seasoning. Simmer for about half an hour or until very well reduced.
When you are ready to serve, strain the liquid into a clean pan. Bring up to a simmer and make sure the jus is well seasoned. Add any juices that have come out of the beef whilst resting. Whisk in cubes of chilled butter and serve with the beef.
Serve with a delicious salsa verde and roast or boiled new potatoes.