Scotch Fillet with French Shallot Sauce

Cook Time 1 hour

Servings 2

Ingredients

Olive oil

2 x 300g thick scotch fillets

Salt and pepper 

Sauce 

10g butter

3 French shallots, finely chopped 

2 garlic cloves, finely chopped

4 sprigs of thyme, finely chopped, plus extra for garnish

1 tbsp tomato paste

1 tsp plain flour

60ml brandy 

120ml red wine

500ml beef stock 

2-3 tbsp thickened cream

Method

For the sauce, heat a saucepan over a medium heat and add butter, a teaspoon of oil and the shallots. Cook, stirring regularly for 3-4 minutes to soften. 

Add the garlic and thyme and cook for a further minute. Now add the tomato paste and cook for 2-3 minutes then the flour and stir through. Add the brandy and cook till evaporated. Next add the red wine and bring to the boil. 

After a minute, add the stock and reduce the heat to medium-low and cook for 20-25 minutes until it reduces by half and becomes think and rich. Finish the sauce by stirring through the cream and remove from the heat.

Remove steaks from fridge 30-40 minutes before cooking. Drizzle steaks with olive oil then season well with salt. 

Heat the pan over a high heat. Cook steaks for 2 to 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Rest for a few minutes.

Slice steaks and serve topped with French shallot sauce. Garnish with extra thyme.