Ingredients
225g/8oz fillet beef, trimmed and diced
1 litre/1¾ pint stock
25g/1oz butter
1 shallot, finely diced
1 clove garlic, crushed
1/3 stick celery, diced
1 large red pepper, sliced
Method
1. Place a wooden skewer through the string of the beef and suspend over a casserole dish with 850ml/1½ pint stock in (so that the beef doesn t touch the dish). Cover with foil and cook for about 25 minutes, depending on your taste, in a moderate oven (180C/350F/Gas4).
2. Melt the butter and sauté the shallots, celery and crushed garlic in the melted butter until the shallot has softened.
3. Add the pepper and the rest of the stock. Simmer for 10-15 minutes until soft and then season. Whizz in a food processor.
4. Cut the beef in half and serve on a bed of red pepper sauce.
