1
Place the beef in a container large enough for it to fit tightly. Mix the marinade ingredients in a bowl and pour them over the meat. Cover and refrigerate, turning and basting frequently. Leave for 24–72 hours.
2
Pour the port and wine into a large pot and simmer over low heat until reduced to a glaze – about 20 minutes. Heat oil in a separate large skillet and, when it is almost smoking, add the beef pieces and sear until dark‑golden. Add shallots, garlic, white peppercorns and herbs. Fry for a few minutes until they begin to brown, then add the reduced alcohol and broth. Bring to a boil and cook for 25 minutes. Strain into a clean pot, then simmer for 8–10 minutes until the sauce thickens. Season to taste and cool for later use.
3
Preheat the oven to 200 °C/180 °C fan/gas 6. Remove the fillet from the marinade and discard the herbs, leaving the garlic for later use. Heat the vegetable oil in a large skillet. When it is almost smoking, add the fillet, season with 2 tsp salt and sear for 5–7 minutes, turning occasionally.
4
Add the unsalted butter in cubes, and when it begins to foam, baste the fillet, turning regularly. When the fillet caramelizes, place it in a roasting pan with the reserved herbs and garlic, and roast in the oven for 8–12 minutes, basting and turning every 4 minutes. To check doneness, insert a thermometer into the centre – it should read 55–60 °C for medium. Transfer to a board, loosely wrap in foil and let rest for 20 minutes.
5
Return the pan to the oven until the butter is hot. Before serving, coat the fillet with it. Serve with the sauce, croquettes, carrots and garlic.

Source: bbcgoodfood.com

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