As all of you are aware, i was in Greece and most of the Cyclades islands for my honeymoon. And during this wonderful trip and time, i had the pleasure of eating one of the most delicious meals. Simple, Perfect.
Fillet of Beef with vinsanto sauce and potatoes. Original dish here
I have been talking about this dish and more importantly about the sauce, to my husband and my mother in law for quite some time now and she requested that i make it for them for Saturday lunch. So i took it upon myself to make the sauce that i tried in Santorini and what happened next was just truly an experience for all taste buds. It was an explosion of goodness in my mouth. Just perfect.
The beef i get is from what i believe to be the best Butcher in London, called Jagos on Elystan street in Chelsea. If you have not been there, make a trip there and see for yourself.
I don't usually by fillet, but for this dish i wanted it to be tender and almost like butter. I am more of a rump or sirloin kinda girl.
I made my famous roast potatoes to accompany the dish. Recipe is below.
Truly something sensational. I was super impressed. i didn't know how it was going to taste. The sauce itself does take some time to cook but it is soooooo worth it. The recipe i have here is for about 4-6 steaks using alot of sauce but if you are being artistic and not having it literally dripping then it will make enough for about 10 steaks.
Roast Potato Recipe:
1kilo of kestral or king Edward potatoes
salt and pepper
- Peel, cut and par boil your potatoes. When they have boiled slightly, drain water and place back in the pan. Shake them till they have a light fluff around them. This will help crack them to make them crispy when cooking.
- Sift a little flour on the potatoes, adding salt pepper, whole garlic cloves, fresh thyme and rosemary. Mix well adding a little oil and place in a very hot oven. Turn occasionally and they will crisp and go golden brown. This should take about 45-60 minutes.
- Sprinkle with some salt to drain excess fat off and serve.
Recipe for sauce:
1 garlic clove
1 leek, white part only
4 sprigs of thyme
large knob of butter
400 ml of red wine
350 ml red vinsanto wine
1.2 litres of good beef stock
300g beef trimmings ( i used a sirloin steak that i had chopped into pieces)
- Chop garlic, leek, shallots and carrots and place them in a pan with melted butter.
- Add the thyme and sauteé till slightly golden
- In another pan add some oil and season the beef trimmings and sear it till it has literally cooked through all over.
- When cooked place them beef in the vegetable pot.
- Add the vinsanto into the pan that had the trimmings in.
- Scrape down the pan using a wooden spoon and scrape away the residue. this will flavour the wine.
- Add this to the vegetables and let it reduce by half.
- Then add 1-2 glasses at a time of wine and keep reducing.
- Add slowly. You DO NOT want to add it all in one go as this will removes all the flavouring that is coating the beef and vegetables. It has to reduce and then add more, reduce then add more. Till all the wine has finished and you are left with a nice reduction.
- When you have reached this point, add the stock and let the sauce simmer for about one hour on a medium heat.
- This will leave such a wonderful flavour.
- When it has reached the flavour and consistency you want, put it through a conical strainer and leave it till you want to use it.
- Serve with sauce at the bottom, potatoes, some rucola and then sliced beef fillet.
Something to remember for a long time.
Ah the sweet life.......