Beef Fillet with Confit Shallots, Shallot Puree & Honey Soy Jus
A celebration of Onion & Beef, is there anything better? Hi everyone I hope you are having an amazing day. Today I have for you a wonderful recipe that makes the humble shallot shine with the star of the show, a beautiful beef fillet from my local area. Served with a slight Asian influence it really hits the spot.
Here is what you will need:
Ingredients: serves 4
For the beef 4 fillet steaks salt & pepper to season 1 tablespoon unsalted butter 1 tablespoon olive oil 1 garlic clove, crushed skin on 1 sprig of thyme
For the confit shallots 500g olive oil 4 banana shallots, peeled 3 garlic cloves, peeled 3 sprigs of thyme
For the shallot puree 85g unsalted butter 800g shallots, roughly chopped 1 bay leaf 150ml double cream
For the honey & soy jus 1 1/2 tablespoons honey 1 1/2 tablespoons soy sauce 1/4 cup water
For garnish Thyme leaves and pea shoots
For the shallot puree Melt the butter in a saucepan over a medium heat and stir in the shallots and bay leaf. Season with salt then lower the heat, cover and leave to sweat for 40-45 minutes. Pour in the double cream, stir and boil for 30 seconds. Take out the bay leaf, remove from the heat and place the shallots in a blender. Blend until smooth. Push through a sieve and place into a saucepan ready to reheat for serving.
For the confit shallots Heat the oil in a saucepan over a low heat. Add the shallots, garlic and thyme. Cook gently for 45 minutes. Use a slotted spoon to remove the shallots from the oil and discard the garlic and thyme. Keep warm until serving.
For honey & soy jus Into a saucepan add the honey, water and soy sauce. Over a medium heat reduce by half and set aside.
For the beef Season the beef steaks on both sides with sea salt and freshly cracked black pepper. Heat a non stick frying pan until smoking. Add olive oil and place the steaks down and sear for 1 minute. Turn over and sear the other side for 1 minute. Reduce the heat to medium and add the butter to the pan along with the garlic and thyme sprig. Spoon the butter and oil over the beef. Cook, turning every minute for 6 minutes. Remove the beef from the pan and place on a warm plate. Brush the steaks with the honey and soy jus and leave to rest for 7 minutes.
Spoon a dollop of shallot puree on each plate, using a spoon create a swirl effect in the middle of the plate. Now place the beef down and add the confit shallots. Sprinkle over thyme leaves and pea shoots and spoon the jus around the plate.