Ingredients

• 2 tbsp olive oil
• 600g/1lb 5oz beef fillet
• 12 shallots
• peeled
• 2 red onions
• sliced
• 1 tbsp tomato purée
• 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

Directions

• 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 purée 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.