A simple recipe for an easy bordelaise sauce and beef fillet, inspired by the Chiltern Firehouse in London, UK.
Peel two small onions and place in a fan-assisted oven, pre-heated to 180 degree Celsius. Cook until soft for about 25-30 minutes, turning regularly. If you're having potato dauphinoise as a side dish, you can cook this at the same time.
Dice a small onion and place into a thick-bottomed saucepan with a knob of butter. Fry for about five minutes over a low heat, until softened. Keep an eye on the pan and stir regularly as the onion can burn quickly.
Remove the leaves from the fresh thyme and throw away the stem. Cut the carrot and mushroom into 1/2 cm thick slices and put to one side. You'll need these later!
Add the red wine, black pepper and thyme leaves to the saucepan and continue to simmer over a low heat for 5-10 minutes, until the liquid has reduced. Add the beef stock and continue to simmer for another 5-10 minutes until you are left with a thick jus. Keep warm over a very low heat until needed.
In another saucepan, boil the sliced carrot for about 10 minutes, before pouring away the liquid. If you have some vegetable stock to hand, this can be a great way to add some extra flavour.
In a frying pan, add a knob of butter and place over a medium-high heat. Add the fillet steak, turning regularly for about 8-10 minutes, depending on taste. Luxuriously thick cut steaks of 1-1.5 inches are best for this indulgent dish.
Once the steak is cooked, remove from the pan and let it rest momentarily. Place the sliced mushroom into the pan and fry briefly for about 30 seconds per side.
Serve the steak, with the carrots, mushroom and onion, and a side dish of your choice. Add a splash of the bordelaise sauce and a sprinkling of peppery rocket leaves for a pop of colour and enjoy!