Ingredients & Method

1 x 1.75 kg fillet of beef  trimmed and tied with the tail folded to give even shape.

Seasoning
1 tbsp moutarde de Dijon forte
3 cloves fresh garlic, crushed
1 tsp freshly ground black pepper
1 tbsp red wine vinegar
1 tsp chopped thyme
2 crushed bay leaves
2 tbsp olive oil

Marinate the fillet in the seasoning. Brown the exterior in hot oil and allow to cool.

The bread

liquid
150 g chopped golden shallots (eschalottes not spring onions!)
2 sprigs thyme
1 bay leaf 12 peppercorns
500 ml red wine
 
Place all ingredients in a saucepan and bring the boil, reduce to 250 ml.  Cool to blood temperature.

Knead in a mixer:
the red wine mix (unstrained)
600 g bakers flour
70 g yeast
1 tsp salt

Roll the dough into a sufficiently large rectangle to envelope the fillet.  Enclose the fillet of beef in the bread dough, place on a baking tray lined with silicone paper. Dust with flour and allow to rise.

Brush with water and sprinkle with Maldon sea salt, decorate with sprigs of thyme and bay leaf and the bake in a  dry 250 C oven until the bread is crusty and well coloured. Approx 35 minutes.  Allow to rest and the cut into portions , the fillet surrounded by the bread.

500 ml Sauce Bordelaise  (use same wine as used for the bread).

Garnish
24 baby turnips, stem on, steamed and tossed in butter and pepper
48 baby green beans steamed and tossed in butter and pepper