- 2 tbsp olive oil
- 600g/1lb 5oz beef fillet
- 12 shallots, peeled
- 2 red onions, sliced
- 1 tbsp tomato purĂŠe
- 3 garlic cloves, peeled
- 200ml/7fl oz Irish stout
- 200ml/7fl oz beef stock
- 3 sprigs of thyme
- salt
- freshly ground black pepper
- 25g/1oz butter
- 1 tbsp flour
- mashed potato, to serve
- 2 tbsp chives, chopped, to garnish
- parmesan cheese
- Heat a frying pan until hot. Add in half a tablespoon of olive oil and heat through. Add in the beef and sear on both sides.
- Heat the remaining olive oil in a casserole dish. Add in the shallots, red onion, tomato purĂŠe and garlic and fry, stirring often, until lightly browned.
- Add in the beef fillet, stout, stock and thyme. Season with salt and freshly ground black pepper.
- Bring to the boil, reduce the heat and simmer for 20 minutes.
- Remove the beef fillet and set aside to rest, keeping warm.
- Bring the stout mixture to the boil. Rub the butter and flour together until combined and add to the sauce, a little at a time, stirring until absorbed, to thicken the sauce.
- Make the mash by combining the chives and parmesan to taste.
- Serve the beef with the cheesy, chive mash and spoon around the Guinness and shallot gravy.