Recipe: Irish Hereford Beef Fillet With A Rich Red Wine Sauce
A grilled Irish Hereford Prime beef fillet is a classic for any menu and sure to go down a treat with customers.
It’s a staple in most kitchens up and down the country, and a testament to our world-class cattle farming abilities.
“If you have a great piece of meat, you don’t need to add too many flavours,” says Pallas Foods chef, Patrick Clement.
The key to this dish is in its simplicity, let the flavour of the beef speak for itself by accompanying it with a simple wine jus.
- 4 beef fillet steaks (490801)
- 50g shallots (VW801)
- 50ml balsamic vinegar (127137)
- ⅓ red cooking wine (AL410)
- 2 nuts butter (DY517)
- ½ pint demi-glace or cooking juices (G129)
- 1 bay leaf (HB575)
- 1 sprig thyme (HB554)
- 1 pinch salt (SP148)
- 1 pinch pepper (SP294)
- In a saucepan, sauté the chopped shallots with a little butter until golden colour first with cracked pepper.
- Add the balsamic reduce and add red wine, bay leaf, thyme and reduce to half then add demi-glace or the cooking juice.
- Reduce to simmer to half. The sauce can wait a few minutes in a warm place before serving Monter au Beurre.
- Pan fry or grill filet steak, leave to rest place on a hot plate with some rich red wine sauce.
- Garnish with a vegetable bouquet and potato gratin.
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