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.