- Serves: 1
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 green apple, unpeeled, cored and quartered
- 2 sprigs rosemary
- 2 bay leaves
- 300 g beef fillet
- 4 tbsp extra virgin olive oil
- 30 g redcurrants
- 1 punnet blueberries
- 65 ml red wine
- 4 tbsp vin santo
- 1 redcurrants
- bay leaves
- 1 sprigs rosemary
1. Put the apple quarters in a small saucepan with the rosemary, bay leaves and about 5 tablespoons of water. Cover with a lid and cook for a few minutes until the apples are soft. Remove the rosemary and bay leaves and reserve.
2. Season the fillet of beef all over with coarse salt and freshly ground black pepper.
3. Heat the oil in a non-stick frying pan. Add the beef and seal on each side for about 1 minute. Remove the steak from the pan and set aside.
4. In the same frying pan, cook the redcurrants and blueberries on a high heat for 1 minute, pour in the wine and vin santo and allow to evaporate to about half.
5. Put the steak back into the frying pan, add the reserved rosemary and bay leaves, reduce the heat and cook for about 3 minutes on each side, basting the top of the steak at the same time.
6. Remove the skin from the apples and slice them into small pieces on a chopping board, almost mashing them. Slice the steak into three equal pieces.
7. To serve, put the apple on a plate, top with the sliced steak, pour over the sauce and garnish with a few uncooked redcurrants, bay leaves and a fresh rosemary sprig.
Rate This Recipe