Mustard and parmesan crusted beef fillet with a red wine sauce

Mustard & parmesan crusted beef fillet with a red wine sauce

Ingredients

Serves 4

1kg Todenham farm beef fillet

Olive oil

1 tbsp wholegrain mustard

Crust:

150g breadcrumbs 

30g parmesan 

2 garlic cloves - grated 

2 tbsp wholegrain mustard 

4 tbsp olive oil 

1 tsp sea salt

Handful of chopped fresh parsley & thyme

Red wine sauce:

40g salted butter 

1 onion

1 garlic clove 

1 bay leaf 

1 sprig of thyme 

2-3 tbsp flour

250ml red wine

250ml beef stock 

1 tbsp redcurrant jelly

Method:

Preheat the oven to 220c

1. In a bowl combine the crust ingredients until it clumps together. If it still seems too dry, add another dash of olive oil.

2. Rub the beef fillet with olive oil and sear on a very high heat in a non stick pan until browned all over. Allow to cool slightly then brush 1 tbsp of whole grain mustard all over.

3. Press the crust mixture all over the top and sides of the beef. Roast for 15 minutes for rare or until the internal temp is 49c. Allow to rest for 5 mins.

4. For the red wine sauce, finely dice the onion and sauté in 1/2 the butter on a low heat until soft and caramelised. Add the garlic followed by the bay, thyme and remaining butter. 

5. Add the flour then slowly whisk in the wine followed by 3/4 of the stock, and the redcurrant jelly. Simmer for a few mins then strain. If it’s too thick add the remaining stock. If it’s too thin, continue simmering to reduce. Season well to taste.