Medallions of Fillet of Beef with Red Wine Sauce

Staple, all purpose winner which is easy to prepare and adapt.

Pre-heat the oven to 200 degrees C

Season the fillet with roast rub, salt and pepper. Heat oil in an oven-proof pan and sear the fillet until evenly browned and carmelised on all sides. Place pan into the oven and roast for 5-7 minutes for medium rare. Set fillet aside in a arm place to rest.

To make the red wine sauce, add the flour to the remaining pan juices and allow to cook for 30 seconds stirring contanstly. Gradually add the wine, whisking all the time. Once all cobined add the NoMU Beef Stock and water. Add rosemary sprig and allow to simmer on a medium heat for 5-7 minutes.

Lastly add in the butter to enrich the sauce and whisk until the sauce is glossy and smooth. Serve spooned over the fillet steaks with roast potatoes, french fries or potato bake.