Beef fillet with beetroot chips and port wine sauce

Recipe from: 8/4/1999 12:00:00 AM
Ingredients 10
Servings 4
Time

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.
 

Read more on: beef  |  shallow-fry
 

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