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Fillet poached in red wine
(serves 4)
Poaching may seem like an unusual cooking method to choose for beef fillet but it ensures that the meat stays moist, tender and imparts the flavour of the poaching liquid into meat. The poaching liquid can be reduced to form a delicious sauce.
1 bottle good Shiraz or merlot
5 bay leaves
½ bunch thyme
½ bunch oregano
½ bunch Italian parsley (optional)
1T peppercorns
2 red chilies
4 x 200g fillet steaks
salt, to taste
Bring two cups of water to the boil. Add the wine, bay leaves, thyme, oregano, peppercorns and chilli. Simmer for about 20 minutes. Tie a string around the beef fillets so they hold their shape as they cook. Immerse the beef in the simmering liquid. Cook 5-6 minutes for rare and 8-9 minutes for medium. Remove the beef and let it rest, covered, for 5 minutes. In the meantime, strain the cooking liquid and return to the pan. Boil until reduced by half. You can stir in some cream if you like a richer sauce. Arrange the fillets on a plate and drizzle with extra virgin olive oil and the sauce. Serve with mashed potatoes, and vegetables of your choice.
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