Boneless Scotch fillet with caramelized shallot and thyme matched with the Crossroads Milestone Series Merlot 2012

Ingredients - serves one

• 1 x 250g boneless scotch fillet
• Tbsp. olive oil
• Sea salt
• 8 shallots
• 2 tsp. honey
• 60ml red wine
• 100ml beef stock
• Fresh thyme

Master tip:

Get a really nice colour on the shallots initially that is where all the flavor and sweetness comes from, if you want more sharpness in the sauce don’t be afraid to add a dash of red wine vinegar at the end.

Method:

1. Peel the shallots, Heat a pan over medium high heat.
2. Add olive oil and place in shallots. Fry until they are a nice golden colour.
3. Season with salt and add in the honey, making sure the shallots are coated. Cook for a further minute. Add in red wine and reduce by half, then add in the beef stock and cook until shallots are soft, and you have a sticky sauce.
4. Heat a nonstick pan over high heat, season the steak and fry over high heat for 2 minutes on each side, let rest for 5 minutes before serving.
5. To serve place the steak on the plate and cover with the shallots and sauce, garnish with fresh thyme.