Fillet & mushroom penne

A day late but as promised – herewith the second dish I prepared, using some of the left-over fillet from dinner the other night! I always make this dish after a steak night as I always have meat left over. And who can say no to a tasty, creamy, decadent, meaty pasta? I most certainly can not!!! I used wholewheat pasta this time and felt a little less guilty for eating as much as I did. A few drops of truffle oil to round this off is a wonderful little treat and adds amazing flavour!
I used ‘demi-glace’ in my recipe, which is a rich, thick stock and can be found at Woolworths. However, a good alternative is Marmite or Bovril. Substitute one packet of ‘demi-glace’ for 2 teaspoons of either one.

Ingredients (Serves 4)
250g Fillet
2 Tbs Olive oil
2 Tbs Butter
3 Garlic cloves, sliced or chopped
1/2 Yellow onion, sliced or chopped
1/2 Red chili, chopped
1/4 Red pepper, sliced
1/2 Punnet button mushrooms, sliced or quartered
2 Rosemary sprigs, leaves only
200ml Cream
1 Sachet demi-glace (or any one of the substitutes)
Pinch of salt
Creme fraiche
Few sprigs fresh parsley, leaves only
Truffle oil, optional (Just a few drops)
250g Wholewheat pasta

How to do it
Slice the steak into strips and rub with olive oil, salt & pepper. Boil salted water, add pasta and cook according to package instructions. Once cooked, drain, drizzle with a little olive oil, and set aside. Add the steak to a hot pan and fry for about 5 minutes or until you have reached the desired doneness. Remove and set aside. Using the same pan, heat olive oil & butter until melted. Sauté onions & garlic until translucent. Add chili, red pepper & rosemary and sauté for a further 2 minutes. Add mushrooms to the pan and saute for about 4 minutes until browned. Now add the stock you are using together with the cream. Bring it to a gentle simmer and reduce until thickened. Add the fillet and and pasta and stir through. Leave to simmer for a further 5 minutes, stirring occasionally.
To serve, garnish with a quenelle of creme fraiche, shaved parmesan and fresh parsley leaves. Add a few drops of truffle oil to each plate.

Oven roasted beef fillet


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
Olive oil
2 Tbs Balsamic vinegar
Black pepper
Fresh rocket
Parmesan, shaved

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.