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Today's Recipe Here's a great dish to have with fresh spring vegetables or a seasonal salad.
You will need:
• 4 fillet steaks
• 1 can of anchovy fillet
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• 60g (2oz) butter
• 120ml (4fl oz) Port wine
• 4 tbsp single cream
• 1 clove of garlic, chopped
• 1 tbsp chopped basil, and some for garnish
• 4 black olives
• salt and black pepper
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1. Drain the anchovy fillets and dry with kitchen paper. Reserve four anchovies for the garnish and finely chop the remainder, before passing through a sieve to puree.
2. Fry the fillet steaks in 15g of butter for about four minutes each side, then put in the oven to warm.
3. Add the port wine to the meat juices in the pan, bring to the boil and reduce the liquid by half. Add the pureed anchovies, garlic, and single cream; reduce again until light and creamy. Reduce the heat, and gradually beat all the remaining butter into the sauce. Season with black pepper and very little salt, adding the chopped basil.
4. To serve, arrange the warm steaks with a black olive, girdled with an anchovy fillet and a basil leaf, then pour the sauce around the meat.
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Recommended wines: Rosemount Estate Show Reserve Shiraz 2000, McLaren Vale, Langhorne Creek, Australia.
This was the wine with more recommendations than any other, and rightly judged to be the 'Choice' magazine Best Beef Wine. "An ideal match for tasty beef recipes, it's truly class in a glass."
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Penfolds Bin 389, Cabernet Shiraz 2000, South Australia.
"Dark, intense blackcurrant colour. Massive sweet jam, liquorice, slightly singed mixed spice aroma. Concentrated, balanced, heavy crushed berries flavour and long satisfying mellow aftertaste."
"Practically perfect, it's gorgeous." |
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