For the mulled wine
1 bottle of red wine
1 stick of cinnamon
A pinch of ground ginger
A pinch of mixed spice
Some freshly grated
3 cardamom pods
2 star anise
Zest of ½ an orange
Pour the wine into a large pot and add all the ingredients.
Heat gently but do not allow to boil.
Festive Mulled Fillet of Beef & Rich Gravy
1 Fillet of Beef
(centre cut, about 1 ½ kg)
For the marinade:
30 mls mulled wine
2 cloves of garlic,
1 sprig of rosemary,
1 sprig of thyme,
20ml olive oil
For the gravy:
25g of butter
1 small onion, finely
1 teaspoon of tomato
1 tablespoon of flour
250 mls beef stock
150ml of red wine
Preheat the oven to 200*C normal, 180*C fan
Firstly, marinate the
beef. Combine all the ingredients in a freezer bag and leave for a minimum of 6
When you are ready to cook the beef, pat it dry with some
Heat a frying pan
until very hot and the vegetable oil
Sear the beef on all sides and place in the oven on a
Roast for about 30 minutes for rare and about 45 minutes for
To make the gravy.
Melt the butter in a saucepan and add the onion.
Sauté gently until
soft and add the tomato puree.
Cook out the tomato puree for a minute or so and add the
Continue cooking for
about 3 minutes, stirring all the time.
Add the red wine to the pot and allow to bubble up.
Add the beef stock and keep on a low simmer until the beef
When the beef is cooked to your liking, remove from roasting
dish and allow to rest for at least
10 minutes in a warm place.
Strain the onions out
of the gravy and put back in the pot.
Add the meat juices
to the gravy and reduce further by simmering while the beef rests.
Carve the beef and
serve with the meaty gravy drizzled over and the garnish around the sides.
500g of potatoes (Maris Piper)
50g of butter
2 egg yolks
Salt & Pepper
50 mls double cream
150 mls milk
30g roux (=15g butter & 15g flour)
Cheddar & a little parmesan (optional)
Preheat the oven to
180°C or 160°C fan
Boil the potatoes
& mash them.
Add the cream and egg
yolks to the potatoes.
While you are waiting for the potatoes to boil, make a
Melt the butter in a sauce pan and add the flour to make a
roux. Add the milk and stir
until thickened, then add some salt & nutmeg.
Add ½ of the gruyere. Place the potato in a
piping bag and pipe in a circular shape onto a greased baking sheet, leaving a
small hole in the centre.
Place the sauce and the remainder of the gruyere into these
bake in the oven for about 15- 20 mins or until golden brown.