Prep time: 15 mins
Cooking: 70 mins
1 tbsp extra virgin olive oil
750g piece trimmed beef fillet, tied with string at 4cm intervals
Steamed green beans, to serve
1 cup (250ml) Cabernet
1 cup (250ml) beef stock
¼ cup redcurrant jelly or Port
Herbed potato gratin
10g butter for greasing
1 tbsp (20ml) extra virgin olive oil
1 large eschalot, finely chopped
2 cloves garlic, thinly sliced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 cup (250ml) chicken stock
1 kilo waxy potatoes, peeled,
very thinly sliced – see Lyndey’s note
Salt flakes and freshly ground pepper
½ cup freshly grated parmesan cheese
For the gratin: Preheat the oven to 200°C and line and butter a 20cm round cake tin. (Not springform or the liquid will run out.)
Heat olive oil in a medium saucepan over medium heat. Add the eschalot and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken stock and bring to a boil. Cook over high heat until reduced to ¾ cup, about 10 minutes.
Meanwhile, arrange an overlapping layer of potato slices in the cake pan. Season lightly and spoon a small amount of the reduced stock mixture on top of each layer. Repeat layering with the remaining potatoes and stock, seasoning each layer lightly. Pour any remaining stock on top. Cover pan with a sheet of oiled baking paper and then a sheet of foil.
Place in centre of pre-heated oven until potatoes are very tender, about 1 hour. Remove foil and paper, sprinkle with parmesan and place under griller, close to heat until the surface is browned, about 10 minutes.
For the beef and jus: Place olive oil in a small baking tray over high heat. Season beef and brown on all sides, approx. 5 minutes. Place in the oven with the gratin, 30 minutes after the gratin has been in and bake for 20-25 minutes for medium rare or until the beef is cooked to your liking. Remove from the oven, cover loosely with foil and rest for 10 minutes while the gratin is under the griller.
Meanwhile place wine and stock in a medium saucepan over high heat. Boil until reduced to a quarter, 125ml (1/2 cup) liquid. Add redcurrant jelly or Port and whisk to combine. Reduce heat to very low and simmer until ready to serve.
To serve, remove potato gratin from cake tin and cut into wedges. Carve beef, top with Cabernet jus and serve with steamed green beans.
Lyndey’s note: Using a mandoline or food processor to slice the potatoes makes this very quick to prepare.
***Grabbed from: https://www.wineselectors.com.au/about-wine/recipes/all-recipes/beef-with-cabernet-jus-and-herbed-potato-gratin