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Beef fillet with beetroot chips and port wine sauce

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.

Recipe From : FAIRLADY August 04, 1999

Recipe from FAIRLADY : August 04, 1999 See what FAIRLADY has in store this month. Subscribe now and save!

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