Ingredients

Beef Fillet

• 1kg whole beef fillet, trimmed
• Sea salt & black pepper
• 2 tbsp olive oil
• 50g butter
• 3 garlic cloves, lightly crushed
• 2 sprigs rosemary
• 2 sprigs thyme

Jus

• 1 shallot, finely diced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 150ml beef stock (reduced, rich)
• 200ml The Landing Syrah (or another quality Syrah)
• 1 tsp balsamic vinegar (optional, for balance)
• 1 knob cold butter (to finish)

Method

Prep Beef Fillet

1. Preheat oven to 82°C.
2. Season beef fillet generously with salt and pepper.
3. Heat olive oil in a heavy pan and quickly sear the fillet all over to lock in flavour.
4. Place fillet on a tray with a wire rack and roast in the oven for 45 minutes, or until internal temperature reaches 52–54°C (medium rare).

Caramelise in Butter

1. In a large skillet, melt butter over medium heat.
2. Add garlic, rosemary, and thyme.
3. Roll the roasted fillet gently in the foaming butter for 2–3 minutes until golden and aromatic.
4. Rest fillet, loosely covered with foil, for 10–15 minutes before carving.

Make the Jus

1. In a small saucepan, sauté shallot and garlic in olive oil until soft.
2. Add Syrah and reduce by half.
3. Add beef stock, simmer, and reduce until lightly thickened and glossy.
4. Finish with a splash of balsamic if desired, then whisk in a knob of cold butter just before serving. Season to taste.

Plating

1. Slice the rested fillet into thick medallions.
2. Spoon the Syrah jus over or alongside.
3. Garnish with a sprig of rosemary or thyme for presentation.