Beef fillet with beetroot chips and port wine sauce

Name: Beef fillet with beetroot chips and port wine sauce
Yield: 4 servings
Cuisine: Beef
Ingredients: 400.00 g steak fillet; 30.00 ml freshly ground black pepper; 30.00 ml butter; 375.00 ml wine red; 60.00 ml port; 500.00 ml stock beef; beetroot chips beetroot; 6.00 beetroot medium, thinlt sliced; sunflower oil for frying

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (9)

400.00 g

steak — fillet

SAUCE

30.00 ml	freshly ground black pepper
30.00 ml	butter
375.00 ml	wine — red
60.00 ml	port
500.00 ml	stock — beef
	beetroot chips — beetroot
6.00	beetroot — medium, thinlt sliced
	sunflower oil — for frying

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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.