RECIPE OF THE MONTH Presented by Lekker Laa

Paula's Roast Beef Tenderlion with Red Wine Sauce

Recipe & Photo By Paula Lepora

Serves 6

8tbsp unsalted butter 3 large shallots, finely chopped 230ml red wine 6 fresh thyme sprigs 1tsp sugar 1,210ml beef stock 2tbsp all-purpose flour 1 (3lb) centre-cut beef tenderloin To make the sauce, melt 5tbsp butter in a medium saucepan. Add the shallots and cook over medium-low heat, until soft. Add the wine, thyme sprigs, sugar and 1,150ml beef stock. Season well and bring to a boil. Cook over medium heat until the liquid is reduced by half.

Meanwhile, melt 3tbsp butter and combine it with the flour to form a smooth paste. Once the wine mixture is reduced, turn down the heat and remove the thyme sprigs. Whisk in the flour-butter paste, a teaspoonful at a time, and simmer until the sauce is thickened.

For the tenderloin, preheat the oven to 400°F. Heat 2tbsp oil in an oven-proof skillet over medium-high heat. Season the beef well and cook it until browned on all but one side. Turn the meat so that the un-seared side is down, and transfer the skillet to the oven. Roast until a thermometer inserted into the centre of the meat registers 120°F for medium rare.

Transfer the meat to a carving board and let it rest, covered loosely with aluminum foil. Meanwhile, set the pan on the stovetop, having discarded the fat, and add 60ml beef stock. Bring the stock to a boil, add it to the red wine sauce, and then bring the sauce to a simmer. Carve the beef to serve, passing the red wine sauce at the table.

If you are inspired by this recipe, visit

www.lekker.hk

. Founded by two DB residents, Neil Schonken and Ainslie Vosloo, Lekker Laa is a specialty online food and wine business now delivering to DB. On top of delicious wine and meat (such as traditional boerewors) from South Africa, Lekker carries salmon from Norway, bacon from the Netherlands and steak from Australia, New Zealand and South Africa. Find more of Paula Lepore’s recipes at the DB dinner & dessert Facebook page.