Porcini-crusted beef with red wine jus
5 g, chopped
2 tsp, (peppercorn)
Lean beef fillet
960 g, fat trimmed (buy1.2kg)
Reduced fat oil spread
1 small, finely chopped
2 clove(s), crushed
1 cup(s), (250ml)
- Place mushrooms, salt and peppercorns in a mortar and pound with a pestle until finely crushed. Add olive oil, stirring to combine.
- Preheat oven to 200°C or 180°C fan-forced. Place beef on a wire rack over a baking tray. Rub all over with porcini mixture, then bake for 50 minutes for medium or until cooked to your liking. Cover with foil to rest for 10 minutes before thinly slicing.
- Meanwhile, heat canola spread in a small saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add wine and bring to the boil. Reduce heat and simmer for 2 minutes or until reduced by half. Add stock and simmer for 5 minutes or until reduced by half. Combine cornflour and 2 tablespoons water in a small jug. Add to wine mixture and bring to the boil. Reduce heat and simmer, stirring, for 2 minutes or until thickened slightly. Serve porcini-crusted beef with red wine jus.