Fillet of Beef with Bourbon Glaze

This recipe takes some time to prepare and is quite sophisticated. Give it a go and you will really impress your guests. Serves 6. Serve with new potatoes and roasted vegetables.

2 x 500g beef fillet
1t cumin
pinch of oregano
olive oil
salt and pepper to taste


Bourbon Glaze
100ml soy sauce
125ml honey
50ml tomato sauce
25ml Worcestershire sauce
2T minced ginger
1T minced garlic
100ml bourbon


Sauce
500ml stock
1T tomato paste
125ml red wine
1ml thyme
2T butter cubed

Preheat the oven to 180C.
Mix the cumin, oregano, salt and pepper. Rub the oil over the fillet and roll in the spices, rubbing them in well. Tie the fillet into even pieces; this will make cutting it easier.
Using a griddle pan or hot non-stick frying pan, sear the meat browning it on all sides. Place the fillet in a roasting pan and roast for 30 minutes. Wrap in foil and put aside.

To make the glaze simmer all the ingredients, except the bourbon, in a small sauce pan. Reduce until thick and syrupy. Remove from the heat and add the bourbon. Slice the fillet into thick pieces and paint on the glaze. Then return each slice to the pan and sear on the cut sides. Rest the meat and make the sauce.

Make the sauce in the same pan you have cooked the meat in. Add the stock and swirl around the pan to deglaze it. Place the liquid in a small saucepan. Add the paste, wine and thyme. Simmer until reduced by half. strain, return to the pan and add the butter. Mix in the butter until incorporated into the sauce. The sauce should have a glossy appearance. Season and serve with the meat.

The glaze also works well with salmon, chicken and pork.