Ingredients
For the potatoes
5 new potatoes, scrubbed clean
3 tbsp extra virgin olive oil
50g/1¾oz butter
salt and freshly ground black pepper
For the beef
1 tbsp extra virgin olive oil
1 tbsp butter
1 x 200g/7oz piece beef fillet
salt and freshly ground black pepper
two sprigs thyme
1 red onion, cut into wedges
For the carrots and courgettes
2 baby carrots, scrubbed, trimmed
1 tbsp extra virgin olive oil
1 yellow courgette, cut diagonally into thick slices
1 courgette, cut diagonally into thick slices
3 sprigs thyme
salt and freshly ground black pepper
For the red wine sauce
50g/1¾oz butter
1 onion, finely chopped
1 garlic clove, finely chopped
250ml/9fl oz red wine
1 tsp sugar
salt and freshly ground black pepper
small bunch chives, finely chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the potatoes, place the new potatoes into a roasting tray, drizzle with the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper. Cook in the oven for 15-20 minutes, or until the potatoes are tender and golden-brown.
3. For the beef, heat the oil and the butter in an ovenproof frying pan over a medium heat. Season the beef, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the beef fillet and cook for 1-2 minutes on all sides, or until golden-brown.
4. Add the onion wedges to the pan and stir well to coat them in the oil and pan juices. Transfer to the oven for a further 4-5 minutes, or until the onions have softened and the beef is cooked to your liking. Remove the beef fillet from the pan and set aside on a warm, covered plate to rest. Reserve the onions and any remaining juices in the pan.
5. For the carrots and courgettes, bring a pan of salted water to the boil, add the carrots and cook for 3-4 minutes, or until tender. Drain well.
6. Meanwhile, heat the oil in a frying pan, add the chopped courgettes and the thyme sprigs and cook for 4-5 minutes, or until the courgettes are golden-brown. Add the drained carrots to the frying pan and season, to taste, with salt and freshly ground black pepper. Fry for 1-2 minutes longer, or until the carrots are golden-brown.
7. For the red wine sauce, heat half of the butter in a separate, non-reactive frying pan, add the chopped onion and garlic and fry for 2-3 minutes, or until softened.
8. Add 200ml/7fl oz of the red wine and all of the sugar to the pan, stir well and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the mixture has reduced slightly.
9. Add the remaining wine to the pan juices remaining in the pan the fillet was cooked in. Simmer the mixture over a medium heat for 3-4 minutes, scraping up any brown bits from the bottom of the pan with a wooden spoon, until the volume of liquid has reduced by half. Add this mixture to the red wine sauce.
10. Add the remaining butter to the sauce and simmer for a further 1-2 minutes, or until the butter has melted and the sauce is thick and glossy. Strain the sauce through a sieve and reserve the liquid. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped chives.
11. To serve, spoon the vegetables and roasted potatoes into the centre of a serving plate. Carve the beef fillet into thick slices and place them on top. Drizzle over the red wine sauce.
