Pierre-Henri Morel Vacqueras

Grower: Pierre-Henri Morel
Grape Variety: Grenache / Mourvèdre
Style: Smoky and Rich
Country: France
Appellation: Rhône
Vintage: 2015/16
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl

Poached Fillet of Beef with Stout Gravy

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4

INGREDIENTS

2 tbsp olive oil
600g/1lb 5oz beef fillet
12 shallots, peeled
2 red onions, sliced
1 tbsp tomato purée
3 garlic cloves, peeled
200ml/7fl oz Irish stout
200ml/7fl oz beef stock
3 sprigs of thyme
salt
freshly ground black pepper
25g/1oz butter
1 tbsp flour

For the cheesy chive mash //

mashed potato, to serve
2 tbsp chives, chopped, to garnish
parmesan cheese

1. Heat a frying pan until hot. Add in half a tablespoon of olive oil and heat through.
2. Add in the beef and sear on both sides.
3. Heat the remaining olive oil in a casserole dish.
4. Add in the shallots, red onion, tomato purée and garlic and fry, stirring often, until lightly browned.
5. Add in the beef fillet, stout, stock and thyme. Season with salt and freshly ground black pepper.
6. Bring to the boil, reduce the heat and simmer for 20 minutes.
7. Remove the beef fillet and set aside to rest, keeping warm.
8. Bring the stout mixture to the boil.
9. Rub the butter and flour together until combined and add to the sauce, a little at a time, stirring until absorbed, to thicken the sauce.
10. Make the mash by combining the chives and parmesan to taste.
11. Serve the beef with the cheesy, chive mash and spoon around the Guinness and shallot gravy.