• Next Day Delivery
  • Low Minimum Order
  • Choose Your Delivery Time

Beef Fillet, Madeira, Yorkshire Pudding

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

Using the extra-matured 60 day, dry aged steaks, the king of our meat selection from Shaw Fine Meats. Beautifully tender with a rich, almost game like flavour – a really special steak!

  • 1 hour (excluding beef resting time)
  • 4
Beef Fillet, Madeira, Yorkshire Pudding

Ingredients

  • Fillet Steak x 800g
  • Rosemary Sprig x 1
  • Unsalted Butter x 60g
  • Garlic Clove x 1
  • Shallot (Finely Diced) x 1
  • Garlic Clove (Bashed) x 1
  • Sea Salt
  • Madeira x 100ml
  • Cracked Black Pepper
  • Beef Stock x 200ml
  • Plain Flour x 225g
  • Milk x 375ml
  • Eggs x 4
Items added to bag. Click here to view bag.

Beef Fillet, Madeira, Yorkshire Pudding Recipe

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

Using the extra-matured 60 day, dry aged steaks, the king of our meat selection from Shaw Fine Meats. Beautifully tender with a rich, almost game like flavour – a really special steak!

  • 1 hour (excluding beef resting time)
  • 4

Method

1) Preheat the oven to 220c. Make the Yorkshire pudding batter by whisking together the milk and eggs. Slowly add this mixture to the plain flour in a large bowl – whisking to combine (don’t worry if there are a few lumps!). Pour a little vegetable oil into the bottom of each hole of a 12 hole muffin tin and place in the oven to preheat. Once hot, remove and pour the batter into the muffin tin, dividing the mixture equally between the holes and return to the oven to cook for 20-25 minutes until golden brown. Remove and set aside.

2) Make the Madeira jus by sautéing the shallot and garlic for 5 minutes in 1tbsp of the butter in a medium saucepan over a medium heat. Turn the heat up high and add the Madeira, allow to reduce by half. Add the beef stock and continue to reduce until the mixture has reduced by 2/3. Strain the sauce into a clean pan and whisk in the butter whilst over a low heat. Set aside.

3) Preheat the oven to 200c. Season the beef fillet with sea salt and cracked black pepper and sear for 2 minutes on each side in the rapeseed oil in a large pan over a high heat. Transfer to the oven, sitting atop the rosemary and garlic clove, and roast for 25-30 minutes for medium-rare or until cooked to your liking. Remove, cover and allow to rest for at least 15 minutes before serving. Meanwhile, turn the oven down to 160c and return the Yorkshire puddings to the oven to warm.

4) Slice the beef fillet and serve with the Yorkshire puddings and warmed Madeira jus. Also great served with some roast potatoes and baked carrots.