Indulge in the tenderised beefy succulence of our centre cut fillet, coated in wine-enriched bordela

Ingredients

• 1 x 550g centre cut fillet
• 1 tsp. duck fat
• BORDELAISE SAUCE
• 10 g unsalted butter
• 6 x shallots finely sliced
• 2 x clove garlic crushed
• Few leaves thyme
• 2 x bay leaves
• 12 x black peppercorns
• 1 tsp. sugar
• 15 ml red wine vinegar
• 375 ml full bodied red wine
• 350 ml beef stock
• 20 g cold-diced butter
• 1 tsp. corn flour mixed with a little cold water