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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Food Mains

Fillet Steak, Bag Roasted in Red Wine

Using roasting bags is a relatively new find to me. I’ve usually roasted in tin foil, but have found that roasting in a bag actually gives me a much better texture and taste.

Fillet Steak 7

It actually doesn’t look like much on a plate, but it tasted absolutely heavenly. I’m not quite sure how else I would ever cook a fillet again, as this has spoiled me rotten. Our fillet steak came from Andrew Gordon Butchery and Fine Foods as does most of the meat on this blog nowadays. It’s always easier to have a successful meal when we start with great ingredients.

The addition of red wine made me a little nervous when I was making it, but I needn’t have worried. I’d love to try it in stout another day. The piece of fillet was gorgeous, and I think that’s what made me nervous about cooking such a great piece of meat this way, but for us, it was amazing.

Fillet Steak

Fillet Steak, Bag Roasted in Red Wine

Lesley Smith
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Mains
Servings 5 - 6

Ingredients
  

  • 800 g Fillet Steak
  • 5 Large Carrots Cut into batons.
  • 3 Large Onions Sliced in strips.
  • 100 ml Red Wine
  • 500 g Tomato Passata
  • 1 teaspoon Rainbow Peppercorns
  • 1 teaspoon Salt
  • 1 Clove Garlic

Instructions
 

  • This is so easy to do. Simply rub the pepper and salt evenly into the fillet steak.
  • Put the passata and wine into the roasting bag first, and then add the other ingredients one by one. Gently hold the neck of the bag and allow the contents to mix and coat the vegetables.
  • Add the fillet steak to the bag and gently move the ingredients around until the fillet steak is fully covered by the ingredients.
  • Pop in a pre-heated oven at 180 degrees c for approximately an hour. If you like your meat well done, leave it for 1.5 hours and check on it. If you wish to thicken your gravy, pop it in a pan and reduce or thicken it for a few minutes until it reaches the texture you prefer.
  • Serve with mash, bread, rice or salad.
Tried this recipe?Let us know how it was!

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11 Comments

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« Silent Sunday – 26 May 2013
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Comments

  1. Susan Mann says

    May 28, 2013 at 2:47 pm

    That sounds amazing x

    Reply
    • Scottish Mum says

      May 28, 2013 at 10:42 pm

      It was goooood.

      Reply
  2. Monika says

    May 27, 2013 at 10:25 pm

    I love using roasting bags. I use them a lot for chicken. Just keeps them so tender and any spices, wine, sauces just infiltrate the meat so much better.

    Reply
    • Scottish Mum says

      May 28, 2013 at 10:44 pm

      I agree. So much better than cooking in tin foil and less messy.

      Reply

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A wee note, and I am so sorry I have to add this to my website.

I sincerely thank the huge amount of readers that show up weekly to read my wee blog, and this note doesn’t apply to the majority of you.

I’m not perfect, and this website is free to browse, read, and use my recipes.  It’s a personal website, not a big business.  Sometimes I make mistakes.  If you find one, I’d like you to let me know so I can fix it, but please don’t call me names.

Also, please don’t use my photographs anywhere else, as I have taken most of them myself.  With some photographs, I’ve paid to be able to use them or been given the right to use them by their owners.

If you wish to use my photographs, please ask.

 

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