Annie’s ‘Goldfish’ Casserole!
- Annie des Forges
- Sep 30
- 2 min read
Updated: Oct 1
Herefordshire blade of beef tournedos – a warming dish for autumn
This is my recipe for Herefordshire blade of beef tournedos, slow braised in red wine and herbs, garlic and red shallots. In case you’re wondering, I thought the carrots in the picture looked like goldfish!
Ingredients (for 4 servings)
1kg blade of beef cut into four large pieces (tournedos)
8 mini shallots peeled, keep whole
4 cloves garlic smash
1 stick celery, sliced thinly
6 medium carrots
1 bottle red wine
Handful of thyme
Maldon salt and cracked pepper
Method
Brown off the shallots in a frying pan, adding the celery pieces and smashed garlic. Put into a casserole dish.
Brown the large steak pieces on all sides in the pan and add to the dish.
Add the thyme, a good squeeze of tomato purée and a beef stock cube.
Add the red wine to the frying pan, which will ‘clean’ the delicious flavours, and pour into the casserole pot.
Add the carrots.
Top up the casserole pot with water to well cover the ingredients, if needed. Put the lid on and place in the oven for four to six hours on 150 degrees or until really tender.
To thicken after the casserole has cooked, make 50g butter and 50g plain flour into inch size balls.
Strain the casserole, leaving the gravy wine in the pan, put onto boil and add the butter and flour balls, whisking all the time. The gravy will thicken and be beautifully glossy.
Serve with buttery mash and greens.
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges. Find more of her recipes here.
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