Fillet of Beef with Red Wine Mayonnaise

Cook time 30 minutes (+ cooling)
Servings 4


700g fillet of beef, trimmed and sinew removed
Extra virgin plive oil
Salt and pepper

Red wine mayonnaise
2 cups red wine (full bodied)
Bouquet garni (2 sprigs thyme, parsley, 1 bay leaf)
5 peppercorns
2 cloves garlic, roughly smashed

1 egg yolk
1 tsp. Dijon mustard
1 ½ tsp. red wine vinegar
½ cup of grape seed oil
¼ cup extra virgin olive oil

1 bunch of watercress, washed well and leaves picked
1 handful pistachios, shelled, lightly toasted and chopped
1/2 punch parsley, leaves picked
1 French shallot, finely sliced
Drizzle of extra virgin olive oil

Fillet of Beef with Red Wine Mayonnaise


Preheat the oven to 200C and remove the beef from the fridge.

Place the red wine, bouquet garni, peppercorns and garlic into a pot and bring to the boil. Turn down and reduce wine until there are only 2-3 tablespoons left and it is almost syrupy in texture. Cool completely.

To prepare the mayonnaise, whisk the egg yolk with mustard until smooth. While whisking, add the oil in a thin and steady stream until thickened. Add the vinegar and reduced wine and whisk until combined. Season to taste with salt and pepper. Place in the fridge until ready to use.

Season the meat well with salt and pepper and drizzle with oil. Place in a baking tray and cook in the oven for 12 minutes (medium rare). Remove from the oven and rest for 5-7 minutes before slicing into thick medallions.

Dress the salad with a little salt and olive oil and serve meat with a dollop of the red wine mayonnaise.