Beef fillet in black tea sauce

Method

1. Season and marinate the fillet steaks in half of the wine for one hour.
2. Meanwhile, grind the rosemary and thyme in a pestle and mortar. Combine the herbs with the breadcrumbs and add a little butter to make a paste. Set aside.
3. Melt the butter in a pan and add the shallots. Add the rest of the white wine and the remaining liquid from the marinade. Bring to boil and simmer for 5 mins.
4. Strain the sauce with a fine strainer, return to the heat and infuse the teabags for 4 mins
5. Season to taste and set aside.
6. Roll the beef fillets in the prepared herb paste and place on baking tray. Cook in the oven at 200°C/400°F/gas 6 until herb coating is crusty
7. Return the black tea sauce to the heat and warm through.
8. Remove the beef from the oven and slice into medallions. Drizzle with the black tea sauce and serve with mashed potato and seasonal vegetables.