Boneless Scotch fillet with caramelized shallot and thyme matched with the Crossroads Milestone Series Merlot 2012

Ingredients - serves one

  • 1 x 250g boneless scotch fillet
  • Tbsp. olive oil
  • Sea salt
  • 8 shallots
  • 2 tsp. honey
  • 60ml red wine
  • 100ml beef stock
  • Fresh thyme

    Master tip:

    Get a really nice colour on the shallots initially that is where all the flavor and sweetness comes from, if you want more sharpness in the sauce don’t be afraid to add a dash of red wine vinegar at the end.


    1. Peel the shallots, Heat a pan over medium high heat.
    2. Add olive oil and place in shallots. Fry until they are a nice golden colour.
    3. Season with salt and add in the honey, making sure the shallots are coated. Cook for a further minute. Add in red wine and reduce by half, then add in the beef stock and cook until shallots are soft, and you have a sticky sauce.
    4. Heat a nonstick pan over high heat, season the steak and fry over high heat for 2 minutes on each side, let rest for 5 minutes before serving.
    5. To serve place the steak on the plate and cover with the shallots and sauce, garnish with fresh thyme.

    Josh Emett Master Match Horizontal Rule