Crusted Fillet Steak with a Black Tea Sauce

Method

• Marinate fillets in half the wine for around an hour.
• Blitz Rosemary and thyme in food processor or pestle and mortar, add breadcrumbs and add a small bit of butter make in to a paste.
• Put butter in a hot pan, add onion, the rest of the wine and the marinating juices bring the sauce to a boil and allow to simmer for 5 minutes.
• Take off the heat and add teabags allow to infuse for a couple of minutes, season to taste and put to the side.
• Roll the fillets in your bread crumb paste and oven bake at 200° until the crunch Is golden and crispy.
• Bring your tea infusion up to a simmer.
• Serve with mash and your choice of vegetables.