Double over the meat at the tapered end and tie the fillet ... and the beef will be uniformly medium-rare. Serve cut in 5mm (1/4 inch) slices and serve with Béarnaise sauce.

Villa Maria Reserve Cabernet Sauvignon/Merlot Gimblett Gravels 2014 is a densely coloured wine that makes a suitably robust partner for a quality cut of aged beef, served rare with a set of ...

Place the beef fillet onto a chopping board ... Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve ...

If you want a subtle hollandaise sauce, use unsalted butter, adding just a pinch or two of salt to finish. Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 ...