Beef fillet with beetroot chips and port wine sauce: Food24: Recipes

Beef fillet with beetroot chips and port wine sauce

Recipe from: - Fairlady 8/4/1999

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Ingredients

400

g

fillet steaks
SAUCE
30

ml

coarsely milled black pepper
30

ml

butter
375

ml

red wine
60

ml

port
500

ml

beef stock
BEETROOT CHIPS
6

medium beetroot, peeled and thinly sliced
sunflower oil for frying

Method

SAUCE: Place pepper, butter, red wine and port in a saucepan and bring to boil. Cook briskly, uncovered, for 10 minutes, or until reduced by two-thirds. Add stock and cook for 10 minutes on high, or until reduced to your taste. Pan-fry fillets to taste and allow to rest for 5 minutes. Serve with mashed potatoes, port wine sauce and beetroot chips. BEETROOT CHIPS: Fry beetroot slices in hot oil, drain on absorbent paper and keep warm until ready to serve.

Servings: Change Serving

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