ingredients
serves 6
2 1/4 pound piece fillet of beef, trimmed
1 3/4 cups red wine
1/4 cup Madeira
2 tbsp balsamic vinegar
5 large shallots, peeled and sliced
1 bay leaf
1 thyme sprig, plus extra to garnish
1/2 cup butter
1 1/2 cups beef or veal stock
2 tbsp mixed peppercorns, crushed
1 tbsp oil
1 medium shallot, peeled and finely chopped
1 pound mixed wild mushrooms, cleaned, trimmed and sliced (if large)
8 ounce cooked and peeled whole chestnuts, halved
3 tbsp finely chopped flat-leafed parsley
salt and pepper
method
1. Put the beef into a bowl and add the wine, Madeira, vinegar, sliced shallots, bay leaf and thyme. Cover and leave to marinate in a cool place for 2-3 hours. Remove the shallots and beef with a slotted spoon; reserve the liquid. Pat the beef dry with kitchen paper.
2. Melt 2 tablespoons of the butter in a pan and gently fry the sliced shallots until soft. Add the marinade, bring to the boil and boil until reduced to one third. Add the stock and boil to reduce to one third again. Discard the bay leaf and thyme. Set the sauce aside.
3. Roll the beef in the crushed peppercorns to coat. Heat the oil in a heavy-based skillet, add the beef and brown all over on a high heat. Transfer the beef to a roasting tin and roast at 200°C (180°C fan oven) for 25 minutes (for medium rare). Lift the meat on to a board, cover with foil and rest for 10 minutes.
4. Melt 2 tablespoons Butter in the skillet (used for the meat) and cook the chopped shallot until it is soft. Add the mushrooms and saute until the liquid has evaporated. Stir in the chestnuts and parsley, and season with salt and pepper. Cover and set aside.
5. Gently reheat the sauce over a very low heat and whisk in the remaining butter, a piece at a time. Carve the beef into slices and serve with the mushrooms, chestnuts and Madeira sauce. Garnish with thyme.
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