Angus fillet of beef, garlic infused mashed potatoes, onion variations, red wine jus’

Serves 1

Prep time 30 minutes


250g Angus fillet of beef
2 medium sized potato peeled and cut into cubes
2 garlic cloves
2 baby shallots
1 onion
80ml red wine
100ml veal stock
50ml cream
20ml milk
20g butter
Maldon salt
Extra virgin olive oil
Some micro greens to garnish


Heat oven to 180°C. Place onions on a tray lined with baking paper and roast for about 25-30 minutes, until it is soft, and set aside. Slice in half and sear well on one side only to give colour. Trim and with the excess onions blend with some cream and butter to make a fine puree.

Method for the sauce

In a small saucepan reduce the red wine with some thyme and rosemary add the veal stock and keep reducing until thick consistency.

Boil the potatoes until very soft. In the meantime infuse some thyme, rosemary, peppercorns and garlic in the milk and cream, on a very gentle simmer; then strain and set aside. Strain the potatoes well and pass through a drum sieve, transfer back into a small pot and with a spatula add slowly the cream and milk mixture, stirring constantly to incorporate well. Add some butter and keep on mixing until it is silky and smooth; season to taste.

Heat a cast iron pan. Add some oil and the fillet of beef; sear well from all sides, then put in the oven for 5 minutes. Take out, add a spoon of butter and baste well. Take out and leave to rest for 8 minutes.

Glaze the fillet with sauce and place in the centre of the plate with some mashed potato, adding onions around the plate and spots of puree. Finish with some freshly cut micro greens.