Fillet of Beef with Stout Jus

Cook time 50 minutes
Servings 4


2 tbs. grape seed or olive oil
500g beef bones, cut into walnut size pieces
1 onion, diced
½ a carrot, diced
1 stalk celery, diced
100g pancetta, diced
Bouquet garnis (sprig of thyme, parsley and a bayleaf)
2 cups stout
4 cups veal stock

3 tbs. vegatable or olive oil
4x 200g fillets of beef, tied and removed from the fridge 30 minutes before cooking
Salt and pepper

Fillet of Beef with Stout Jus


Preheat oven to 200C.

Place the beef bones on an oven tray and bake for 5 minutes, add the vegetables and pancetta to the oven on a separate oven tray, drizzle with oil and bake for a further 10 minutes or until both are golden brown all over.

Transfer the cooked beef bones and vegetables to a large pot over a medium to high heat. Add the bouquet garnis and the stout. Bring to the boil and let reduce by half before adding the veal stock, skimming the surface of the sauce for any scum as you go. Turn down to a low heat and allow to bubble away gently for 30 minutes or until rich in colour and thicken slightly.

Strain the sauce through a sieve that is lined with muslin cloth. Place in a small saucepan and warm on a gentle heat.

Heat a large pan. Season the steaks all over with salt and pepper and drizzle with a little oil. Cook for 1 -2 minutes on each of the sides or until golden brown. Add the butter to the pan just before serving.

Allow the meat to rest before serving with potatoes, sauce and a crisp green salad.