Beef Fillet with Quick Red Wine Sauce
2 tablespoons olive oil
4 beef fillet steaks
2 onions, halved, sliced
2 garlic cloves, crushed
200g small button mushrooms, trimmed
2 teaspoons tomato paste
2 teaspoons plain flour
1 cup dry red wine
1 1/2 cups good-quality beef stock
Mashed potato and watercress, to serve
Preheat oven to 180°C. Heat 1 tablespoon oil in a frypan over medium-high heat. Season steaks and cook for 2 minutes each side. Transfer to a tray and cook in oven for 2-3 minutes for rare; 5 minutes for medium.
Heat remaining oil in same pan over medium-low heat. Cook the onion for 5 minutes or until softened. Add the garlic and mushrooms and stir for 1-2 minutes. Stir in paste and flour. Add the wine and stock, then bring to the boil. Reduce heat to medium and simmer for 5-6 minute or until well reduced. Season.
Remove pan from heat and return steaks to pan to just warm through in sauce. Serve steaks and sauce with mash and watercress or salad.