It is quite rare that I prepare beef fillet. Not because I don’t know how or what to do with it but mainly because when it comes to cuts of meat, sirloin takes first place. With that said, last night’s dish needed fillet. Not fillet on the ‘braai.’ Fillet, seared and baked, served with fresh produce like tomatoes and rocket, accompanied by a home-made chili & garlic butter. It was just perfect and it was perfect for summer. The flavours are fresh and summery and all of the elements come together beautifully. I also used tomato on the vine, which looks beautiful when served!
My recipe serves four as I had an 800g piece of meat. We were only two for dinner so of course there were left-overs. Keep an eye out for the two dishes I made today, using the left-overs!
Ingredients (Serves 4)
800g Beef fillet
2 Shallot onions, sliced lengthways
6 Large tomatoes, quartered
5 Garlic cloves, sliced lengthways
Fresh rosemary, leaves only
2 Tbs Balsamic vinegar
Heat oven to 180 degrees. Cover roasting tray with tinfoil. Place onions, tomatoes, garlic & rosemary in roasting tray, drizzle with olive oil and balsamic vinegar and season with salt & black pepper. Roast in oven for approximately 15 minutes. Meanwhile, rub the fillet with olive oil and season with salt & black pepper. Heat a large skillet and sear the fillet on both sides, for 4 minutes a side.
Remove tomato mixture from oven and set aside. Place the fillet into the oven and roast for 25 minutes. (I achieved perfect medium.).
Once the meat has roasted, remove from the oven and set aside to rest for 5 minutes. During this time, warm your tomato mixture again. Now, slice the fillet, against the grain, into equal portions.
To serve: Plate the tomato mixture evenly between plates, together with the cooking juices. Top with the fillet and garnish with fresh rocket & parmesan shavings.