This recipe calls for a fair lug of wine, so it’s important to use something good. Our Taylors Estate Shiraz works perfectly.
2 cups your favourite Taylors Shiraz
2 bay leaves
½ bunch thyme
1 teaspoon peppercorns
1 fresh red chilli
2 × 200 g (7 oz) fillet steaks
extra-virgin olive oil to serve
Place the wine, bay leaves, thyme, peppercorns and chilli in a saucepan along with 2 cups of water; simmer gently for about 15 minutes to allow the flavours to mingle and mature.
Tie string around the beef fillets so they hold their shape as they cook. Immerse the beef in the simmering liquid. Make sure you keep the liquid at a simmer, or the meat will toughen. Cook for about 6 minutes for rare and 8–9 minutes for medium. Remove the beef from the liquid and let it rest for 5 minutes.
Arrange the fillets on plates and drizzle with extra-virgin olive oil and some of the cooking liquid. Serve hot with Mashed Potatoes alla Tobie and Green Vegetables, Braised.
Notes: Dairy, lactose & gluten free
Credit: This is an extract from Daily Italian by Tobie Puttock, Lantern RRP $39.95