Serves 4 - 6900g beef fillet Tbsp butter 500g shallots 3 Tbsp butter 200ml chicken stock 1 tsp sugar Salt and freshly ground black pepper 2 sprigs thyme 250ml red wine, e.g. Cotes de Rhone
Peel the shallots, trim tops and root ends.Heat half the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the chicken stock, sugar, a little salt, pepper and thyme. Over a fairly high heat, reduce cooking liquid completely until sticky. Add the wine, reduce again until 2 tablespoons are left. The shallots should be tender by now. Remove from heat and add another ½ tbsp. of butter. Check seasoning before serving. Seal fillet of beef in butter, season and then roast in a medium oven (180deg.C) for 25 minutes. Serve shallots with slices of roasted fillet of beef and horseradish sauce.