Whole Black Angus Beef Fillet with Red Wine Reduction
Welcome to The Ribeye Club, where we bring you exquisite recipes to elevate your home cooking experience. Today, indulge in our signature dish featuring Whole beef/black-angus-beef/”>Black Angus Beef Fillet from Ireland—a culinary masterpiece paired with a rich red wine reduction. Perfect for discerning palates seeking the finest cuts of beef and robust, flavorful sauces.
Ingredients:
For the Whole Fillet Angus
- 1 whole irish black angus beef fillet, approximately 1 kg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Red Wine Reduction
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped shallots1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions:
Prepare the Fillet
Preheat your oven to 200°C (400°F).
Pat the whole Fillet dry with paper towels. Season generously with salt and freshly ground black pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the Fillet on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches your desired doneness ( 125°F for medium rare).
Prepare the Red Wine Reduction
In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the finely chopped shallots and minced garlic. Sauté until softened and fragrant, about 2 minutes.
Pour in the red wine and beef broth. Bring to a simmer and cook until the liquid is reduced by half, stirring occasionally.
Stir in the fresh thyme leaves and remaining tablespoon of butter. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside.
Serve
Remove the Fillet from the oven and let it rest for 10 minutes before slicing. (*resting is crucial for the even distribution of juices and an attractive edge to edge pink finish)
Slice the Fillet into thick pieces and arrange on a serving platter.
Drizzle the red wine reduction sauce over the slices.
Serve immediately, pairing with your favorite sides such as roasted vegetables or mashed potatoes.
With The Ribeye Club’s recipe for Whole Fillet Angus from Ireland with Red Wine Reduction, you’re set to create a luxurious dining experience at home. This dish isn’t just about enjoying a meal; it’s about savoring the exceptional quality and robust flavors of Angus beef, enhanced by a velvety red wine reduction. Every bite promises to deliver a burst of culinary delight, reflecting The Ribeye Club’s dedication to excellence in every dish.
