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Grilled Fillet of South Devon Beef with a Shallot and Tomato Sauce

Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.

BeefGourmetSteakFine DiningFrench Technique
Estimated Nutrition
Calories
880.5
kcal / serving
3522 kcal total
Carbs
14.6g
per serving
58.5 g total
Fat
67.1g
per serving
268.4 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
null
Dairy
35
g
Unsalted Butter
divided for tomato sauce
1
tbsp
Double Cream
null
200
g
Unsalted Butter
cold and cubed
Liquids
250
ml
White Wine
dry
200
ml
Madeira
dry
100
ml
Port
liquid
200
ml
Chicken Stock
liquid
Meat
4
piece
Beef Fillet Steak
150g each
NutsSeeds
1
clove
Garlic
chopped
1
sprig
Tarragon
for tomato sauce infusion
1
sprig
Thyme
for tomato sauce
1
piece
Bay Leaf
dry or fresh
0.5
clove
Garlic
chopped, for herb butter sauce
Vegetables
6
piece
Shallots
chopped, for tomato sauce
8
piece
Tomatoes
deseeded and roughly chopped
60
g
Shallots
chopped, for herb butter sauce
100
g
Girolle Mushrooms
null
12
piece
Baby Carrots
blanched
100
g
Green Beans
fine, blanched

Method

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