Roasted Whole Fillet of Beef with Shallot and Cassis Gravy

Tony Tobin's traditional Sunday roast features a rich blackcurrant gravy, classic Parmentier potatoes, glazed carrots and Yorkshire pudding with thyme
By Tony Tobin
Roasted Whole Fillet of Beef with Shallot and Cassis Gravy
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus 15 mins to rest
  • Effort: medium

Ingredients

For the beef, shallot and cassis gravy

  • 1 fillet of beef, about 2kg
  • 6 shallots
  • 175 ml red wine
  • 50 ml crème de cassis
  • 600 ml beef stock, hot
  • salt and black pepper, to season
  • olive oil

For the Yorkshire pudding with fresh thyme

  • 200 g plain flour
  • 200 ml eggs, beaten
  • 200 ml milk
  • 2 tsp fresh thyme
  • cooking oil

For the Parmentier potatoes

  • 3 large Vivaldi potatoes, peeled and cut into 5cm dice
  • 1 clove garlic
  • knob of butter
  • cooking oil

For the glazed carrots

  • 4 large carrots, thinly sliced
  • 80 g butter
  • 2 tbsp sugar
  • chopped parsley

Method

1. Preheat the oven to 200C/gas 6, and heat a large ovenproof frying pan or roasting tin on the stove to smoking point.

2. Season the fillet of beef with salt and pepper and brush with olive oil, then fry beef in the pan until golden on all sides. Transfer to the oven to roast for 10-12 minutes or to your liking, turning three times during roasting. Remove from the oven and leave to rest for 10 minutes.

3. Chop the shallots and place them in a saucepan with the wine and cassis. Bring to the boil and simmer for about 10 minutes, until nearly all the liquid has evaporated. Add the beef stock, stir and season with salt and pepper.

4. For the Parmentier potatoes, heat a roasting tray with a little oil. Season the diced potatoes with salt and pepper, place them in the roasting tin and cook in the oven for about 25 minutes, turning occasionally, until they are golden brown. Add a knob of butter just before serving.

5. For the Yorkshire puddings, mix the ingredients together in a bowl. Strain through a sieve and leave to rest for 15 minutes.

6. Heat a deep baking dish in the hot oven with a little oil. When the oil is thoroughly hot, pour in the Yorkshire pudding batter and bake for 10-12 minutes. Do not open the door while it's cooking. Remove and leave to cool slightly before cutting into squares.

7. To cook the carrots, put them in a saucepan and pour in just enough water to cover them. Add butter, sugar and season with salt. Bring to a simmer and cook until all the liquid evaporates, leaving a sweet shiny glaze. Sprinkle with the chopped parsley and serve.

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