Beef fillet with sherry vinegar and shallot jus recipe
Simon Hulstone serves up an impressive yet simple dinner party dish featuring perfectly pink beef fillet and a sherry vinegar and shallot jus.
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Ingredients
- 800g British free-range beef fillet
- Olive oil for brushing
- Olive oil for frying
- 2 large shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 fresh thyme sprig
- 25ml sherry vinegar
- 100ml sweet madeira
- 500ml veal stock or good quality fresh beef stock
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