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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
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Mains
Servings 5 - 6


  • 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


  • 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.