Roast beef fillet, buttered leeks and watercress with red wine sauce
|300 ml||Red wine|
|1 Tbsp||Olive oil|
|2 tsp||Balsamic vinegar|
|400 ml||Chicken stock|
- Preheat the oven to 180C. Place a frying pan or ridged grill pan over a high heat and lightly oil the steaks. Place in the pan and colour on all sides. Season with salt and black pepper, place in the oven, and cook for 8 minutes for medium rare or longer for something more well done. Remove from the oven and leave them to rest on a suitable plate.
To prepare the sauce:
- put the wine into a small saucepan and cook until it has reduced by half.
- In another saucepan, heat the oil. Finely chop the onion, then add to the oil and sauté with the peppercorns, thyme and bay leaf until golden brown. Add the vinegar and the reduced red wine.
- Stir in the stock, bring to the boil, then lower the heat and simmer for 20 minutes until reduced. Strain the sauce through a sieve, season with salt and set to one side.
To prepare the leeks:
- Warm the butter in a deep saucepan. Split the leeks from top to bottom, wash thoroughly under cold running water, then shake them dry. Cut into 3cm lengths and add to the butter.
- Cook slowly over a low heat until softened but without too much colour. Add the zest and juice of the lemon and the stock. Bring to the boil, reduce the heat and simmer for 30 minutes.
- While the leeks cook, pick the watercress leaves from the stems and rinse in cold water. Stir them into the leeks and check the seasoning. Serve the leeks, place a steak on top and spoon over the sauce, along with any juices from the plate the steaks rested on.