Fillet of Beef
1 tablesp. olive oil & a knob of butter
4-6 banana shallots
6 tablesp. whole grain mustard
20g brown sugar
Approx 600 ml double cream
1. First make the cream sauce: Heat the butter and oil in a heavy based frying pan and add the shallots, stirring occasionally until just lightly golden.
2. Add the whisky, bring to the boil and cook briskly until reduced to about two-thirds.
3. Add in the grain mustard, brown sugar and double cream. Simmer the whisky sauce until thick enough to coat the back of a spoon. Season with salt and pepper and set aside until required.
4. Drizzle a little olive oil over the fillet of beef and season with salt and pepper. Roast in a pre-heated oven at 200 degrees C for approximately 25 minutes. The fillets needs to reach a temperature of 63-65 degrees C for medium rare, 70 degrees for med and approx 75-77 degrees C for well done (I used a probe to check). Leave to rest for approximately 10 mins and then slice into thick steaks.
5. Reheat the cream sauce and drizzle over and/or around the steaks.