4 x 8oz Beef Fillet, (21 days matured)
1 tbsp Worcestershire sauce
300ml Bisto’s chef gravy mix for red meat
2 cooking onions, finely diced
100ml Red wine
1 bay leaf
Sprig of thyme

For Dumpling:
1 small onion, peeled and finely chopped
8 oz (225g) self-raising flour
1 tsp mustard powder
4oz (110g) suet
1 tsp chives, finely chopped
2 tbsp cold water
Seasoning
1 tsp horseradish sauce
300ml Bisto Vegetable Bouillon Paste

Side dish:
Roasted new potatoes with sun-dried tomatoes and red onions

1. Fry the onion in the oil until brown and caramelised, then allow to cool.
2. Sift the flour, mustard powder and a little salt together add the suet, chives, horseradish and onion, and season with freshly milled black pepper and a bit more salt..
3. Now sprinkle the water over all the ingredients and mix, adding a little more water if you need to.
4. Divide the mixture into 4 and roll each one into round balls using the palms of your hands, dust with flour and rest.
5. Pan fry the beef fillets on all sides with Thyme then transfer on a oven tray and cook for a further 8 minutes in the oven 200c /400oF/Gas mark 6.
6. Deglaze the frying pan with red wine and onions then reduce. Add bisto chef’s gravy mix, bay leaf & Worcestershire sauce and bring to the boil, simmer.
7. Cook the dumplings in the Bisto Bouillon stock, placed in a casserole dish with the lid on, place in oven 15 minutes. Then remove the lid and cook a further 20 minutes.
8. Place a spoonful of roasted new potatoes onto a plate, top with beef fillet, finish with onion dumpling, garnish with a sprig of thyme, and surround with Bisto gravy.