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Sunday, August 29, 2010

Beef Fillet with Raspberry Sauce

Recently when I went to the Food and Wine show I received a cookbook as a gift for taking out a subscription with Delicious Magazine.  Another cookbook!!! - like I need any more!!  Really though, can a girl ever have too many cookbooks??  I think not!  I was really pleased with this one though because it was Valli Little's Quick Smart Cook.  I love Valli Little's cookbooks - she has beautiful looking inventive food, and the best part is that they are usually incredibly easy.

As I flipped though the book the other day looking for inspiration a picture for beef fillet with raspberry sauce caught my eye.  The list of ingredients was simple - not many steps involved - looked like a winner.  So if you are looking for simplicity, but with incredible flavour - give this one a go.

Beef Fillet with Raspberry Sauce, Garlic Potato Mash and Beans

Serves 4

1 tbs olive oil
10g unsalted butter
4 x 180g beef fillet (or scotch fillet) steaks
1 cup red win
2 tbs caster sugar
250g raspberries
1 cup beef stock
300ml sour cream
potatoes - for mash
4 cloves whole, peeled garlic
green beans to serve

Peel potatoes, place in saucepan with enough water to cover.  Add salt and the cloves of garlic.  Bring to the boil, and simmer for approximately 15 minutes, or until the potatoes are soft.  Once the potatoes are cooked, drain well.  Mash the potatoes and the cloves of garlic well.  Add the remaining sour cream, season with salt and pepper.

Place the oil and butter in a frypan over high heat.  Season the steaks with salt and freshly ground black pepper - cook for 2-3 minutes each side until browned and cooked medium-rare (or until done to your liking).  Transfer to a plate, cover loosely with foil to keep warm while you make the sauce.

Return the pan to medium heat and add the red wine, sugar and most of the raspberries (reserving about 1/2 cup for garnish).  Cook, stirring, for 2-3 minutes until the fruit has broken down.  Add the stock and cook for 3-4 minutes until syrupy.  Whisk in 3 tbs of sour cream and season to taste.  Strain the sauce, discarding the solids, and return to the pan.  Add any beef resting juices and the reserved berries to the pan and stir until heated through.

Serve the steaks on the potato mash, and with steamed green beans.  Drizzle over the raspberry sauce.

This was a really lovely dish, the sauce had great flavour.  I used frozen raspberries, but the recipe suggests that you could also try blueberries or redcurrants when in season.  Just adjust the sugar to taste.

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