Fillet of beef with flat leaf parsley and shallots

INGREDIENTS

(serves four)

For sauce (6-8 servings)
2tbs vinegar
6tbs white wine
1 clove garlic
2 large shallots, diced
Salt and pepper
Nutmeg
Large bunch flat leaf parsley
250g unsalted butter
250ml beef stock
4 x 180g-220g fillet steaks

To garnish
Organic carrots, roasted
8 x fondant potato (two per person)

METHOD

Reduce vinegar, wine, garlic, shallot and seasoning to a moist purée. Liquidise it with butter and parsley. To make sauce, blitz this together with equal quantities of well-flavoured beef stock.

Grill or sauté the fillet of beef, season, cut into slices, and serve with a cordon of sauce, roasted organic carrots and fondant potato.

Chris Bradley

Photo © Rob Whitrow