1 / 10 Mins / Ingredients
Tie the Fillet with string to a palate knife to hang like a conker.
Bring the stock to the boil in a 5ltr round pan.
Turn the heat down to under dimmer and hang you steak over the steaming liquid for 7 minutes it can be just touching the liquid, so long as there's no movement in the liquid!
Rest the meat off the string in a warm place for 7 minutes.
While resting reduce the Hermitage wine in a separate pan to sticky stage, don't burn. Add 50/50 stock to wine from the simmering cooking pot and reduce to effect and taste, swirl in the butter.
Put the Fillet on a plate garnish with turned mushroom "etuvee" , perhaps a little crispy pie on the side and the finished Sauce "au par" too.
Boeuf à la ficelle
1 x 8oz quality Beef Fillet
1 x let of 50/50 well made Veal and Beef Stock
75cl of Quality Hermitage
75cl of reduced 50/50 stock
Nut of unsalted butter