A satisfying mid-week or weekend meal the whole family will enjoy. If there are any leftovers, enjoy cold with salad or crusty bread.


  • 1 beef skirt, (body skirt from inside the carcass, near the kidneys also known as feather fillet) at room temperature

  • 1 tbsp oil

  • 1 tbsp unsalted butter, clarified

  • 2 shallots, peeled and thin sliced

  • 15 g/ ½ oz unsalted butter

  • 1 small clove garlic, peeled and crushed to a paste

  • 1 small fresh bay leaf

  • 1 tbsp plain flour

  • 1 small glass claret

  • 1 salted anchovy fillet, chopped finely

  • 300ml/ 10 ½fl oz chicken stock

  • Salt and pepper

  • To serve - creamy mashed potato


  • 1.

    Season meat with salt and pepper. Put oil and dessert spoon of butter in pan, add meat and sear on high heat on all sides to seal and colour. Remove pan from heat and lift meat on to a roasting tray and put in a hot oven 225c for 8 minutes. Remove and rest in a warm place whilst making the sauce. Pour excess searing fat from pan, add the butter and put back on heat. Add shallots cook gently for about 5 mins. Add flour, mix in well and cook for 2mins. Pour in claret, add anchovy and mix in the stock adding the bay. Bring to the boil and cook for 20 mins, skimming if necessary. Adjust seasoning with salt and pepper. Reduce to a sauce like consistency. Slice the rested meat thinly. Arrange the meat onto a plate, on top of a creamy mashed spud, pour any of the residual meat juices into the sauce pan, spoon over the sauce and serve.

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