Fillet Steak in Black Tea & Wine Sauce

Fillet Steak in Black Tea & Wine Sauce

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage


  • 4 tea bags Dilmah Premium Ceylon Tea
  • 4 individual Fillet Steaks
  • 200ml White wine
  • 25g chopped shallots
  • 100ml brown sauce
  • 25g butter
  • Salt and ground pepper to taste
Ingredients for crust
  • Fresh bread crumbs
  • Rosemary
  • Thyme
Ingredients for Brown Sauce
  • 70g flour
  • 70g butter
  • 1l beef stock
  • 2 tablespoons Tomato paste
  • Salt and ground pepper to taste

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.
Method for Preparation of Brown Sauce
  • 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.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 16/06/2024