Ingredients
For the beef fillet
150ml/5fl oz red wine
½ tsp ground cinnamon
3 cloves garlic, peeled
3 tbsp beef stock
1 tbsp butter
300g/11oz fillet steak
For the Yorkshire thins
3 free-range eggs
115g/4¼oz plain flour
pinch salt
275ml/10fl oz milk
For the Dolcelatte potatoes
2 potatoes, peeled and cubed
1 tbsp butter
55g/2oz Dolcelatte cheese, cubed
8 fine beans, trimmed
85ml/3fl oz mulled wine
Method
1. Preheat the oven to 240C/460F/Gas 8. Line a roasting tin with greaseproof paper.
2. Heat the red wine, cinnamon, garlic and beef stock in a saucepan over a medium heat for 4-5 minutes, or until the volume of liquid has reduced by one third. Set aside.
3. For the Yorkshire thins, place the eggs, flour, salt and half of the milk in a mixing bowl. Whisk until the batter mixture is the consistency of double cream, adding more milk as necessary.
4. Spoon the batter mixture into the lined roasting tin and cook in the oven for 2-3 minutes, or until the batter has set and is golden-brown.
5. For the beef fillet, melt the butter in a frying pan over a medium to high heat. When the butter is foaming, add the fillet steak and fry for 2-3 minutes on each side, or until cooked to your liking.
6. Bring two saucepans of salted water to the boil.
7. For the Dolcelatte potatoes, cook the potato pieces in the first pan of boiling, salted water for 10-15 minutes, or until tender. Drain well, add the butter and the Dolcelatte pieces and mash until smooth, then season to taste with salt and freshly ground black pepper.
7. Cook the beans in the other pan of boiling, salted water for 2-3 minutes until just tender. Drain well and add the remaining butter to the pan.
8. To serve, spoon the Dolcelatte mash onto a serving plate and place the steak on top. Spoon the beans onto one side of the mash and the Yorkshire thins onto the other side in a row. Drizzle with the mulled wine reduction.
