Justine Schofield shows us how to prepare a hearty beef fillet meal that's sure to be a hit with meat lovers
Preheat the oven to 200C and remove the beef from the fridge.
Place the red wine, bouquet garni, peppercorns and garlic into a pot and bring to the boil. Turn down and reduce wine until there are only 2-3 tablespoons left and it is almost syrupy in texture. Cool completely.
To prepare the mayonnaise, whisk the egg yolk with mustard until smooth. While whisking, add the oil in a thin and steady stream until thickened. Add the vinegar and reduced wine and whisk until combined. Season to taste with salt and pepper. Place in the fridge until ready to use.
Season the meat well with salt and pepper and drizzle with oil. Place in a baking tray and cook in the oven for 12 minutes (medium rare). Remove from the oven and rest for 5-7 minutes before slicing into thick medallions.
Dress the salad with a little salt and olive oil and serve meat with a dollop of the red wine mayonnaise.
Time: 30 minutes + cooling