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- 400 kg beef eye fillet
- 20 g flour
- 4 x garlic cloves
- 30 g tomato paste
- 40 ml vegetable oil
- 300 ml red wine
- 2 x bay leaf
- 1 x star anise
- 1 bunch thyme
- 1 bunch parsley
- 1 Tbls powdered chicken stock
- 3 pinches sea salt
- 1 pinch black pepper
- 2 cups water
- 4 x potato
- 40 ml milk
- 40 ml cream
- 1 Tbls butter
Beef in red wine-
Chop beef in to good bite size chunks. ( will shrink during cooking)
Toss through the flour in a small bowl
Lightly cook in a fry pan with a splash of oil and thyme sprigs. Remove from heat when half way cooked and browned on all sides. set aside.
In a big pot pour in oil, and add garlic. Brown garlic and add tomato paste, 2 pinches of salt and pepper.
Mix through, then add red wine, 2 cups of water, stock, bay leaves, star anise, thyme sprigs and some chopped parsley.
Simmer for a few minuets and add beef.
Leave on low to medium heat to sit and simmer. Stir occasionally.
Liquid will reduce. If reduces a little to much, add another cup of water and stir.
Peel and boil potatoes until soft.
Leave in empty hot pot and dry out a little bit under low heat.
Remove and scrap through a sieve
Mix in milk, butter and cream.
Add 2 good pinches of salt and a handful of fine chopped parsley.
Spoon potato mash on to plate and pieces of tender beef. Drizzle beef sauce over beef.
Add chopped parsley to garnish.
(A great side to add to this dish is beans cooked in butter and garlic.)