Classic butter-fried beef fillet with red wine sauce and mashed potatoes

How to make it

1. 1

   Boil the potatoes in lightly salted water for about 15 minutes until soft.

2. 2

   Drain the potatoes, add 20g butter and the milk. Mash to a smooth purée and season with salt and pepper. Keep warm under a lid.

3. 3

   Heat the oil and 10g butter in a frying pan over a high heat.

4. 4

   Season the beef fillet slices all over with salt and coarsely ground black pepper.

5. 5

   Sear the meat for about 2-3 minutes per side. Add the thyme and 10g butter for the last few minutes and baste the meat continuously. Lift out the meat and leave it to rest on a plate.

6. 6

   Lower the heat in the same pan and add the finely chopped shallots. Sauté for 1 minute until the shallots soften.

7. 7

   Pour in the red wine and beef stock. Boil the sauce vigorously for about 5 minutes until reduced by half and thickened.

8. 8

   Take the pan off the heat and give the sauce a glossy finish by whisking in the last 10g ice-cold butter. Season with salt and pepper.

9. 9

   Serve the freshly seared beef fillet with the mashed potatoes and drizzle over the rich red wine sauce.