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Marinaded Fillet of Beef with Braised Guinness Sauce

• Serves four

I like to serve this with colcannon cakes and some sautéed mixed mushrooms, such as brown cap, oyster, and shiitakes
4 x 150g/ 4 x 5½ oz fillet steaks
1 tbsp olive oil
Knob of unsalted butter

For the marinade
600ml/ 1 pt Guinness Extra Stout
2 tbsp Worcestershire sauce
3 tbsp H.P. sauce or brown sauce
2 tbsp Dijon mustard
1 tbsp clear honey
½ tbsp cracked black pepper

For the braised Guinness sauce
2 tbsp light olive oil
2 bay leaves
1kg / 2lb 4 oz stewing beef (such as chuck), cut into large dice
1 large onion, diced
2 tbsp seasoned flour
200ml/ 7fl oz Guinness Extra Stout
200g/ 7 oz carrots, quartered
1 tbsp chopped parsley, to garnish
Colcannon cakes and sautéed mixed mushrooms, to serve
Fresh flat-leaf parsley sprigs, to garnish

To make the marinade, put the Guinness Extra Stout in a large non-metallic dish and add the Worcestershire sauce, H.P. or brown sauce, Dijon mustard, honey and cracked pepper, stirring to combine.
Add the fillet steaks, turning to coat, then cover with cling film and put in the fridge to marinade for at least six hours - or overnight is best.
Pre - heat the oven to 150°C/300°F/gas 2.
To make the Guinness Extra Stout braised beef sauce, heat the oil in a heavy- based casserole with a lid and add the bay leaves.
Tip in the beef and brown off quickly on all sides.
Push aside, and add the onion, then continue to sauté until softened but not coloured. Sprinkle the flour over and stir until well combined and lightly browned, then pour in the Guinness Extra Stout with 200ml (7fl oz) of water.
Add the carrots and bring just to the boil, ensuring that there is enough liquid to barely cover all of the ingredients, if not, add a little more water.
Cover the casserole and transfer to the oven, then braise for about an hour and a half hours.
Check it for tenderness, and cook longer if necessary. Pick out the carrots and discard. Season to taste and keep warm.
Remove the steaks from the marinade, and pat dry with kitchen paper, then season with a little salt.
Heat the oil and butter in a large frying pan and sauté the steaks over a high heat for two-four minutes on each side, depending on how rare you like your steak.
Transfer the steaks to a warm plate and set aside to rest for five minutes.
Arrange the rested fillet steaks on warmed serving plates with some of the Guinness braised sauce.
Add some Colcannon potato cakes or potato cakes and sautéed mixed
mushrooms and then garnish with the parsley sprigs to serve.

Nutritional values per serving
Energy 924kcals, Fat 51g, SFA 15g

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Registered in England & Wales under Registered Number 3872754.
Registered Office Address - 4 Arleston Way, Shirley, Solihull B90 4LH.