Pan Roasted Fillet of Beef with Baby Yorkshire puddings and a Ruby Port Jus
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Beef fillet |
| 30 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 500 | ml | Yorkshire pudding mix |
| 300 | ml | KNORR Demi Glace Sauce Mix |
| 15 | ml | Sunflower oil |
| 120 | ml | Port wine |
| 250 | g | Button mushrooms |
| 50 | g | Rocket |
Preparation
Method
Pre-heat oven to 180oC (475oF) / Gas 7. Warm the serving plates.
1. Prepare the beef fillet for roasting, removing excess gristle and fat. Lightly brush with the garlic herb paste. Pre-prepare and cook Yorkshire puddings to desired recipe using small moulds.
2. Make up the demi using 8g to 1ltr of water. Bring back to the boil and simmer for 2 minutes until thickened or desired consistency is achieved.
3. In a sauté pan add the oil and bring to a medium to high heat. Add the beef fillet and cook to a golden brown evenly all over. Place in the prepared oven and roast for approximately 20 minutes to the kg. Sautee the turned mushrooms.
4. Remove from the oven and rest the beef. Drain any excess oil and fat from the sauté pan, bring to a medium to high heat, deglaze the pan with port, reduce by half, add the demi and simmer for a few minutes to achieve the correct consistency.
5. Slice the beef and neatly stack, centre of plate, with the turned mushrooms, top with the mini Yorkshire pudding, mask over and drizzle the port enhanced demi glace. Garnish the plate with a generous serving of rocket.
Service Hint
Serve with roasted potatoes and steamed vegetables
Handy Hint.
Cheaper cuts of beef could be used like sirloin, ribeye and topside
Healthy Hint.
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
