Beef Fillet with a Red Wine Jus

 

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!

Fillet of beef-Honest Mum
Fillet of beef in a red wine jus! Love the chic presentation!

Ingredients:

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)

Method:

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.


Side shot!

Beef Fillet with a Red Wine Jus

Nicci had an Thai style beef dish with a delicate sesame oil sauce and diced courgettes and carrots which was delightful!

Asian style beef

Cheers!

Nicci Topping-Honest Mum

 

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52 Responses

  1. jenny paulin

    ooooh i bet that beef was as tender as anything and i love the simplicity of the dish – just letting the great ingredients speak for themselves x

    Reply
  2. Sophie at Franglaise Cooking

    That looks divine! So glad you had such a good time in my old neck of the woods 🙂 You can’t beat a good steak so we’ll be trying this one out soon x
    P.S. you’re welcome for hosting last week 🙂

    Reply
  3. Jenny

    WOW food looks amazing as do you! I am so jealous of your cannes film festival trip. I have always wanted to go. Our friends live there and we visit often but never have had the chance to go while the festival is on. one day hopefully! Sounds amazing and all the food sounds fantastic too. Thanks for sharing and thanks for hosting tasty tuesday my lovely. if you are ever on vacay again I am always here to host the linky if you ever need!!! 🙂 lol

    Reply
    • honestmum

      That’s really kind thanks Jenny. The festival is amazing, do check out my other post in more detail to get a real feel for it. You have to be accredited to attend the festival and they are pretty strict but if you get to go it is unbelieveable. Speak soon!

      Reply
  4. Ali

    Lovely gorgeous photo’s of food and you! Oscar’s has been baking again at the weekend so I thought I share his recipe this week again! x

    Reply
  5. Steph @MisplacedBrit

    Sounds like a beautiful retake on the original. Nice touch too with a story in your food post… & fantastic pics. I’m thoroughly convinced you had an amazing time in Cannes 🙂

    Reply
  6. Rosie @Eco-Gites of Lenault

    We don’t often eat beef because we eat mostly our own meat and we do not have cattle. Hubby is extremely fond of it though so I think I might make this for him as a special treat sometime. My recipe is also French but from up here in Normandy!

    Reply
  7. Emily Beale

    My boys love a bit of stake, a great recipe. So glad you had such a wonderful time at Cannes, – a home away from home?

    Reply
    • honestmum

      @Emily thanks darling, I would love that, in fact trying to encourage husband to move there in a few years…maybe one day x

      Reply
  8. Mummy Tries

    Oh yum! Both your version and the one you had in Cannes. I love beef carpaccio – haven’t had it in too long though xx

    Reply
  9. Mel

    Beef fillet, wine, herbs, shallots, garlic…. what’s not to love about this? x Mel

    Reply
    • Mel

      Looks like you’ve had such a fab time! Looking at the name of the restaurant, maybe they had a bit of Piment d’Espelette in their jus 🙂 x

      Reply
  10. Mummy Says

    Yum! I love beef fillet. Your photos are amazing too lovely – not just of the food – you look fantastic. Glad you had a brilliant time xx

    Reply

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