Entrecote med rödvinssås

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1. 1
   Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
2. 2
   Pour the Port and wine into a large pan and simmer until reduced to a glaze. – this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
3. 3
   Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
4. 4
   Add the butter, cube by cube, and – when foaming – baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre – it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
5. 5
   Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.