This deliciously rich dinner dish doesn’t have to be as difficult as it looks! While though the flavour tastes like it took hours to perfect every time, the method is unbelievably simple!
In a quick and easy 30 minutes, this tasty meal is a classic and favourite option to serve up to hungry guests or even just for yourself. Serve it up with some delicious roast vegetables or a serving of creamy mashed potato depending on your time constraints. Enjoy!
- 8 eschalots
- 2 tablespoons olive oil
- 20g unsalted butter
- 500g beef eye fillet, cut into 4cm pieces
- 4 thick slices flat pancetta, rind removed, chopped
- 250g small Swiss brown mushrooms
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 fresh thyme sprigs, leaves chopped
- 2 teaspoons tomato paste
- 2 teaspoons plain flour
- 1/2 cup (125ml) red wine
- 1 1/2 cups (375ml) beef stock
- Fill saucepan with water and bring to the boil over high heat. Blanch eschalots for 5 minutes or until just tender, then drain and set aside.
- Heat 1 tablespoon oil in large deep frypan over medium-high heat. Cook eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
- Add butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
- Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan.
- Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through. Serve.