Fillet Steak in Black Tea & Wine Sauce

Methods and Directions

• Season and marinate the fillet steaks in half of the wine for one hour.
• Cook the shallots in butter; add the remaining white wine, glaze/brown sauce and the remaining liquid from the Marinade. Bring to boil and simmer for 5 minutes.
• Strain the sauce with a fine strainer and infuse the tea bags for 4 minutes.
• Add salt and pepper if necessary and leave aside.
• Coat the crust on the beef and cook in the oven.

• Heat the butter in a heavy bottom pan, add the flour, and cook on a low fire whilst stirring constantly till the mixture turns brown.
• Remove from the fire and leave to cool slightly.
• Add the beef stock and continuously whisk to prevent lumps from forming.
• Return the sauce to the fire and cook further for a further 10 minutes. Skim the foam and season.