Beef fillet in black tea sauce Recipe

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Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Try this juicy beef fillet infused with black tea to add rich flavour and antioxidants which are good for detoxing the body


  • 2 individual fillet steaks
  • 100ml white wine
  • 2 black teabags
  • 20g chopped shallots
  • 20g butter
  • Salt and ground pepper to taste


  • Season and marinate the fillet steaks in half of the wine for one hour.

  • 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.

  • 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.

  • Strain the sauce with a fine strainer, return to the heat and infuse the teabags for 4 mins

  • Season to taste and set aside.

  • 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

  • Return the black tea sauce to the heat and warm through.

  • Remove the beef from the oven and slice into medallions. Drizzle with the black tea sauce and serve with mashed potato and seasonal vegetables.

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