Fillet of Beef with Roasted Shallots

Master the perfect Sunday roast with our Haier oven and meat probe. This foolproof recipe helps you achieve a succulent, perfectly cooked beef fillet that's sure to impress.

Serves: 4

Time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 x 1 kg centre-cut beef fillet, tied with kitchen string at 2 cm intervals
• 12 French shallots, peeled and halved
• 1⁄2 bunch thyme
• 25 g butter
• 3 tablespoons caster sugar
• 3 tablespoons balsamic vinegar
• 150 ml beef stock
• Salt and pepper

Method

Take the meat out of the refrigerator 1 hour before cooking.

Arrange the shallots and thyme in a baking dish. Rest the beef on top and drizzle over oil and season everything with salt and pepper.

Insert the tip of the probe into the beef so it reaches the centre. Place dish in the oven and attach the other side of the probe into the oven. Set the probe temperature to 55C and cook at 210c (fan forced). The oven will notify and automatically turn off once the roast reaches the internal temperature of 55C (cooking time approx. 20 minutes).

Remove meat from dish and rest on board for 10 minutes (the internal temperature should reach it 60C after resting which is medium-rare).

Remove thyme from baking dish and place on the stove top over a medium heat. Add the sugar and melt then deglaze with vinegar followed by the stock. Bring to a gentle boil until sauce is sticky.

Slice beef and arrange on a platter. Spoon sticky shallots and sauce around.