Red Wine Poached Beef

Cook Time 45 minutes

Servings 6

Ingredients

1 tsp extra virgin olive oil plus 4 tbs for the dressing

1.25kg fillet of beef, tied with kitchen twine at 2 cm intervals 

1 x 750ml bottle red wine like cabernet sauvignon 

2-3L beef stock 

2 onions, roughly sliced

1 carrot, roughly sliced

1 bunch thyme 

3 bay leaves 

4 peppercorns 

Dressing

2 tbsp dijon mustard 

1 tbsp red wine vinegar 

1 tbsp baby capers 

1 French shallot, finely chopped

6 cornichons, chopped 

4 sprigs parsley chopped

4 sprigs tarragon, leaves picked and chopped (optional)

1 hard-boiled egg, chopped

Salt and pepper 

Method

Remove the beef out of the fridge 1 hour before cooking.

Heat a pot over a medium-high heat and add the oil, onions, carrots, thyme, bay leaves and peppercorns. Cook for 4 - 5 minutes to soften and lightly caramelise. Add the wine and bring to the boil. Reduce by ⅓ then add the stock.  

Place the beef into red wine stock and poach over a medium heat (ensuring it does not boil), with the lid on for 25 - 30 minutes for medium. For rare, cook a little less. Remove and rest the meat. 

For the dressing, whisk together the mustard, vinegar and slowly whisk in the 4 tablespoons of oil. Add the remaining dressing ingredients and season to taste.  

Slice the beef and arrange on a platter, spoon over the dressing and garnish with extra herbs.