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Beef fillet with currant risotto and thyme beef jus

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Beef fillet with currant risotto and thyme beef jus

When you see jus on a menu it means the meat should be served in its own juices. The basic beef jus described is reduced from beef stock with red wine and seasoned with thyme. Once made, it will keep in the frige or you can add it to soups, casseroles or use it as a basis for other sauces. I enjoy it served simply over a piece of poached beef. (Poaching means the beef is evenly cooked in liquid to perfection, but you can grill or pan-fry if you prefer). Use a good wine here as the sauce will suffer otherwise.


Beef fillet

  • 500 mls beef stock
  • 6x 3cm thick pieces fillet steak

Currant risotto

  • 50 grams unsalted butter
  • 1 onion, peeled and very finely diced
  • 2 garlic cloves, crushed, peeled and chopped, optional
  • 1½ cups arborio rice
  • 1 cup cabernet merlot
  • 3-3½ cups light beef stock
  • 1 cup dried currants
  • ½ cup grated Parmesan cheese

Thyme beef jus

  • 500 ml beef stock
  • ¼ cup madeira wine
  • ¾ cup cabernet merlot
  • ½ onion, peeled and finely chopped
  • ½ carrot, peeled and finely chopped
  • 1 cerly stalk, trimmed and chopped
  • 2 springs thyme


Beef fillet

  1. Bring the beef stock to the boil. Reduce the heat and add the beef. Poach for 5-6 minutes. Remove from the heat. Stand for 1-2 minutes before serving on the risotto.

Currant risotto

  1. Heat the butter in a large saucepan and add the onion. Cook for about 5 minutes over a moderate heat until the onion is softened. Add the garlic and cook for a further 2 minutes.
  2. Add the rice and toss in the butter. Add the cabernet merlot and lower the heat. Stir constantly until the wine has been absorbed. Add the beef stock, a little at a time, and stir until the stock has been absorbed and the rice is tender and creamy. Stir in the currants and Parmesan. Check the seasoning, season if wished.

Thyme beef jus

  1. Put the stock, madeira and cabernet merlot into a saucepan and simmer gently until reduced by one-third.
  2. Add the vegetables and thyme sprigs and simmer gently until reduced by a further third.
  3. Pass the sauce through a sieve, pushing with the back of a spoon to press out all the juice from the vegetables. Season with salt and pepper and a dash of balsamic vinegar.

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