Tony Bilson

Presented in 1996

Fillet of beef roasted in red wine shallot bread

Serves 8

1 fillet of beef (about 1.5 kg/3 lb 5 oz), fully trimmed and tied with the tail folded to make the fillet evenly shaped

Maldon sea salt, for sprinkling

6 sprigs thyme

4 fresh bay leaves

Marinade

1 tablespoon Dijon mustard

1 teaspoon freshly ground black pepper

1 teaspoon chopped thyme

2 tablespoons olive oil

3 garlic cloves, crushed

1 tablespoon red wine vinegar

2 crushed fresh bay leaves

Red wine shallot bread

125 g (4½ oz) sliced shallots

500 ml (17 fl oz/2 cups) young cabernet wine

1 fresh bay leaf

2 sprigs thyme

1 teaspoon black peppercorns

625 g (1 lb 6 oz) strong (baker’s) flour

62.5 g (2¼ oz) fresh baker’s yeast

1 teaspoon salt

Combine all the marinade ingredients. Brush the beef with the marinade mixture and refrigerate overnight or at least 2 hours.

Cook the fillet on a grill or in a preheated 250°C (500°F/Gas 9) oven until rare, then cool as quickly as possible.

To make the red wine shallot bread, boil the shallot, wine, bay leaf, thyme and peppercorns over high heat until reduced by half.

Place the flour, yeast, salt and shallot mixture (with the bay leaf and thyme sprigs removed first) in the bowl of an electric mixer fitted with a dough hook and knead on speed 2 for 15 minutes.

Roll out the dough into a rectangle large enough to envelop the beef fillet. Have the fillet at room temperature, with the string removed. Roll the dough around the fillet, seal the ends, brush with water and sprinkle with the Maldon sea salt, sprigs of thyme and bay leaves. Leave to rise at least 30 minutes.

Preheat the oven to 210°C (425°F/Gas 6–7). Bake the bread-wrapped beef fillet for 25 minutes. Remove from the oven, rest and cut into 3–4 cm (1¼–1½ inch) thick slices. Serve with baby green beans tossed in butter and baby carrots. As the beef is rare, it does not need a sauce but it may be wise to have some sauce Bordelaise on hand.