Dinner ideas

Peppered beef fillet with french-style peas

PEPPERED BEEF FILLET WITH FRENCH-STYLE PEAS
4
50M

Ingredients

Method

1.Preheat oven to 180°C.
2.Tie beef at 2cm intervals with kitchen string. Sprinkle salt and pepper on board and roll beef firmly in seasoning.
3.Heat half the oil in a large shallow flameproof baking dish. Cook beef over high heat until browned all over. Roast, uncovered, about 20 minutes for rare or until cooked as desired. Remove beef from pan; cover, stand 15 minutes.
4.Meanwhile, pour boiling water over shallots in a heatproof bowl; stand 1 minute. Drain, peel shallots.
5.Heat remaining oil in a large heavy-based saucepan over low heat. Cook shallots, covered, about 20 minutes or until tender. Add pancetta; cook, stirring, until browned. Add garlic and thyme; cook, stirring, until fragrant. Add wine; bring to the boil. Add stock; boil 2 minutes, then simmer, covered, about 8 minutes or until liquid has reduced by about one-third.
6.Gradually add butter to sauce, stirring, until sauce thickens. Add peas and lettuce; simmer, covered, about 2 minutes or until peas are cooked and lettuce is tender. Season to taste.
7.Cut beef into slices; serve with vegetable mixture.

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