Save this recipe as a PDFClick “Print / Save as PDF”, then choose Save as PDF as the destination. This preserves international-language text.
Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef fillet with red wine jus

This special beef roast is one to impress with, the tender beef fillet and a rich wine sauce are unbelievably good together.

Beef fillet with red wine jus
Prep time20 min
Cook time40 min
Total time60 min
Servings6
01

Ingredients

  • 1 kg beef eye fillet, tied with string
  • 2 tbsp olive oil
  • 1 bunch medium beetroots, trimmed
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) dry red wine
  • 12 eschalots, peeled
  • 30 g butter, diced
02

Step-by-step method

  1. 01
    Preheat oven to 200ºC (180ºC fan-forced). Line a baking dish with aluminium foil.
  2. 02
    Place beetroots into prepared baking dish, drizzle with half the oil, season and toss to coat. Roast in oven for 40 to 45 minutes, or until beetroot is tender.
  3. 03
    Cool slightly, peel then cut beetroot into wedges. Cover to keep warm.
  4. 04
    Meanwhile, heat a non-stick frying pan over medium-high heat. Brush beef lightly with remaining oil, season and sear it on all sides until evenly browned. Place beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-45 minutes for well done. For ease and accuracy use a meat thermometer. Remove beef from oven, cover loosely with foil and rest for 20 minutes before carving. Slice beef thickly.
  5. 05
    Place stock, red wine and eschalots in a saucepan. Bring to the boil over a high heat. Boil for 20 to 25 minutes or until liquid reduces and eschalots soften. Stir through butter. Cover to keep warm.
  6. 06
    Serve beef with beetroots, eschalots, sweet potato mash, brussels sprouts and peas. Drizzle beef with red wine jus.
03

Chef's tips

  • Swap sweet potato mash for potato mash or steamed chat potatoes.
  • Ask your butcher to truss (tie with string) the beef for you to save time.
  • Judging your roast’s degree of doneness using a meat thermometer.
  • The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.