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The Caterer

Beef fillet with shallots and Guinness

22 March 2007
Beef fillet with shallots and Guinness

Ingredients (Serves four)

2tbs olive oil
600g beef fillet
12 shallots, peeled
2 red onions, sliced
1tbs tomato purée
3 cloves garlic, peeled
400ml Guinness
3 sprigs thyme
Salt and pepper
25g butter
1tbs flour
Mashed potato, to serve
2tbs chopped chives, to garnish

Method

Heat a frying pan until hot. Add 1tbs of oil and heat through. Add in the beef and sear on both sides. Heat the remaining oil in a casserole dish. Add in the shallots, red onion, tomato purée and garlic and fry, stirring often, until lightly browned. Add in the beef fillet, Guinness and thyme. Season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 mins. Remove the beef fillet and set aside to rest. Keep warm. Bring the Guinness mixture to the boil. Meanwhile, rub the butter and flour together until mixed well. Add the butter mixture to the sauce in little pieces at a time, stirring until absorbed, to thicken the sauce. Serve the beef with mashed potato, garnish with chives, and spoon around the liquor.

Jamie Walsh, head chef, the Fisherman's Lodge, Newcastle

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