What you'll need

Serves 1

  • 3 tablespoons cooking oil
  • 50g beef scraps
  • 150g beef eye fillet
  • 1 small carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1bunch thyme
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 3 shallots, peeled
  • 10g butter
  • 1 cup beef stock
  • 1 small tray enoki mushrooms

The easy bit

  1. Preheat oven to 220°C.
  2. Heat 1 tablespoon oil in a heavy pot and fry the beef scraps – at the same time seal each side of your eye fillet. When the eye fillet is sealed, remove from pot and set aside.
  3. Add carrot, celery, onion, garlic, bay leaf and thyme. Season and sweat off. Using a wooden spoon, scrape the bottom of the pot to avoid burning, which would turn the sauce bitter.
  4. Add tomato paste, reduce the temperature and cook for 5 minutes.
  5. Turn the temperature back up and deglaze the pot with red wine, then scrape the bottom of the pot one last time.
  6. Bring wine to the boil, reduce to a simmer, then add beef back into the liquid. Poach beef for 5 minutes, then remove and rest. Reduce liquid by half.
  7. In a small ovenproof pan, sweat off shallots in butter, then put in a hot oven for 10 minutes or until soft, making sure you turn them every 3 minutes.
  8. Add the beef stock to the wine reduction and reduce further until it coats the back of a spoon. Pass this through a fine sieve.
  9. Heat beef in the oven for 2 minutes. Meanwhile, shallow-fry the mushrooms in the remaining oil until crispy. Transfer the eye fillet to a serving plate, drizzle over the red wine jus and serve with the mushrooms and shallots.