Roast Fillet of Beef with Thyme Shallots Glazed with Red Wine

You'll need:

900g fillet Lincoln Red beef
butter to seal
500g shallots
3 tabs butter
200ml chicken stock
1 tsp sugar
salt and freshly ground black pepper
2 sprigs thyme
250ml red wine, e.g. Côtes de Rhone

Method:

1. Peel the shallots, trim tops and root ends.

2. Heat half the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the chicken stock, sugar, a little salt, pepper and thyme.

3. Over a fairly high heat, reduce cooking liquid completely until sticky. Add the wine, reduce again until 2 tablespoons are left. The shallots should be tender by now.

4. Remove from heat and add another 1/2 tbsp. of butter. Check seasoning before serving.

5. Seal fillet of beef in butter, season and then roast in a medium oven (180ºc) for 25 minutes.

6. Serve shallots with slices of roasted fillet of beef and horseradish sauce.