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Beef tenderloin, red wine jus, Heston style triple cooked hand-cut chips


20 MIN

Cook time

55 MIN





Max your dining expectations with a classic flavour bomb – the perfect steak with some crunchy on the outside/fluffy on the inside rustic chips and a puddle of velvety jus.


  • 2 tsp olive oil
  • 2 French shallots, finely chopped
  • 250ml red wine
  • 2 bay leaves
  • 1 sprig rosemary
  • 750ml good quality low salt beef stock
  • 100g unsalted butter, cubed
  • 1.2kg sebago potatoes – peeled and cut into chunky chips, keeping the width roughly the same
  • Canola/vegetable oil for frying
  • 4 x 180 – 250g 128027 Emerald Valley Beef Tenderloin, removed from the fridge 15 – 30 minutes before cooking*
  • Sea salt and pepper
  • Couple of sprigs of thyme

*Steaks need to be brought closer to room temperature before cooking.. The time for this is variable, dependent on weather and cut


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Emerald Valley Beef Tenderloin

Bidfood code 128027

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