If you want beef fillet that melts in your mouth and is still tender and pink inside, this recipe is a simple and elegant way to do it.
2 people made this
1 beef stock cube
8 fresh sage leaves
2 teaspoons wine vinegar
salt and black pepper to taste
4 beef fillet steaks
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Method Prep:1hr › Cook:50min › Ready in:1hr50min
Preheat oven to 200 C / Gas 6.
In a saucepan, prepare beef stock from cube by dissolving in water, according to packet instructions. Add 4 sage leaves, cover and leave to steep for 30 minutes. Pass through a fine sieve to strain; stir in vinegar and bring to the boil; let boil for 5 minutes, season and remove from heat. Reserve.
Heat a large frying pan over high heat. Add the butter. When it is sizzling, add the steaks. Sear 3 to 5 minutes each side, till browned; remove to a baking dish.
Deglaze the frying pan with a small glass of water, then pour the reserved sage jus and the pan juices over the steaks in the baking dish.
Bake in preheated oven for 12 minutes. The beef will still be slightly pink inside, as it should be!