I’m recently back and just about recovered from, an incredible time at the Cannes Film Festival. If you missed my post all about the films, fashion and general fabulosity (that’s a word, right?) of Cannes, you can read it HERE.
Truly exquisite food and films were consumed during my time there along with the most glamorous parties I’ve been to and this was my third and so far, most favourite time at the festival.
One of our most visited restaurants there had to be L’Espelette and this fillet of beef in red wine jus was mouth-wateringly divine. So tender and flavoursome, I had to recreate it at home on my return in a bid to try and relive the gastronomic experience.
I didn’t ask the owners for the recipe (they were always so busy with a packed restaurant each time we visited) but below is my take on this classic.
….My gorgeous friend Nicci Topping, above, a casting director, joined me for lunch on this day on the riviera and insisted on paying too the naughty lady! We enjoyed our food al fresco with crisp rose wine in the sunshine. What more can you ask?! Pure perfection!
60g butter, melted
1 garlic clove
3 shallots, sliced
1 rosemary sprig
1 thyme sprig
Olive oil to shallow-fry
200 lean beef trimmings
1 200g beef fillet steak
75cl bottle dry red wine
1.2l fresh beef jus (or beef consommé)
Melt the butter in a saucepan on a medium heat. Add the garlic, shallots and herbs, and cook on a medium heat until they become golden. Heat the olive oil in another frying pan. Season the beef trimmings and fry until browned. Place the meat with the garlic and onions in the other pan.
Pour 1-2 glasses of red wine into the pan in which you have cooked the trimmings. Bring this to the boil, and add a little boiling water if you like, stirring in the meat juices and residue from the pan. Pour the liquid into the pan that contains the meat and vegetables. Slowly add the rest of the wine and reduce.
Add the beef jus, bring to a simmer and cook gently for 45 mins to 1 hr. Taste regularly and season more if necessary.
Sieve the meat and vegetable in a muslin sieve and keep to one side.
Heat a pan until hot, drizzle the steaks with oil and cook them, turning once, 3-4 mins for rare, 5-6 mins for medium, 7-8 mins for well done. Serve with a crisp salad or mashed potatoes and green beans.
Nicci had an Thai style beef dish with a delicate sesame oil sauce and diced courgettes and carrots which was delightful!