Fillet Steak With Red Currant Sauce - cooking recipe

Ingredients

olive oil
800 g beef, eye fillet (kept as a whole not cut into individual steaks)
Red Currant Sauce
30 g butter
1 onion, finely chopped
3 garlic cloves, crushed
200 g sliced mushrooms
1/2 cup dry red wine
2 teaspoons green peppercorns
1/2 teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste)
2 1/2 tablespoons red currant jelly
1 1/2 tablespoons port wine
25 g butter, extra

Preparation

Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
Heat oil in a pan add beef, cook over medium high heat until well browned all over.
Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200\u00b0C approx) for 20 minutes for medium rare or until desired doneness.
Red Currant Sauce.
Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
Add peppercorns and wine, simmer uncovered, 2-3 minutes.
Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
Whisk in extra butter over a low heat.
I serve mine with parsnip mash in pastry shells with salad and berry dressing.