herby beef fillet with flavoured butter

Rosemary, thyme, garlic &. butter are four key ingredients to a super delicious, flavourful steak and are four ingredients I seldom cook without. Steak is rarely cooked in my kitchen as we prefer to cook it outside, on the ‘braai’ which is customary to our heritage and tradition.
In fact, ‘braai’ is such a big part of South-African tradition there is a day that has been dedicated to it. (Heritage Day.)

Although you can easily cook this recipe on the fire my preferred method is in a griddle pan on the stove.
A griddle pan uses less oil, ensures even cooking and provides those beautiful char marks we all find so very appealing. The compound butter enhanced and complemented the meat beautifully and since you serve the steak topped with extra butter, you don’t need a sauce.

ingredients | serves 4 | a little effort
for the fillet
4 portions beef fillet
8 rosemary stalks
16 thyme sprigs
3T olive oil
salt to taste
black pepper

for the compound butter
130g butter, room temperature
handful fresh parsley, finely chopped
2 garlic cloves, crushed
zest of 1 lemon
1/2t crushed cumin seeds
1/4t red pepper flakes
1/2t onion powder

In a bowl, combine the compound butter ingredients and mix well using a wooden spoon. Lie a piece of clingfilm on a work surface and spoon the butter mixture onto the centre of the clingfilm. Roll the butter into a log and twist the ends to seal well.
Place into the freezer for at least one hour.

Tie the rosemary & thyme around the fillet steaks using cooking string.
Drizzle the steaks with the olive oil and gently rub it into the meat, around the herbs. Season with salt & pepper.

Slice the compound butter into rounds using a sharp knife and discard the clingfilm.
Cook the steak in a hot griddle pan, turning as you go. Add about half of the compound butter halfway through cooking to baste the steaks until you have reached the preferred doneness.

Rest the meat for at least ten minutes before serving, topped with a round of compound butter.


Asian marinated beef fillet salad

I normally prefer sirloin to fillet however, for this salad, this cut of beef was the perfect choice!

The marinade is packed with loads of flavour…it is like an explosion in your mouth. Garlicky, herby, peppery from the rocket, a touch of chilli and then the tasty vinegar dressing for the pasta salad and the avocado to neutralise all the flavours and really bring everything together. I used Rosmarino pasta as the base to this tasty salad and dressed it with a very simple red wine vinegar dressing. As an added touch of flavour I made a chilli paste…not too subtle but also not too strong. Really just a perfect little added compliment to the meat. The marinade is an easy recipe made in the blender and will last in the fridge for weeks. Marinade any cut of meat before a ‘braai’ (BBQ) or for an Asian oven roast. This marinade will also work well as a base for an Asian stir fry.
Treat yourself and your loved one to this tasty, healthy meal!

For the marinade (Yields about 500ml)
1/3 C Sweet soya sauce
2 Garlic cloves
2 Bullet chillies
1 Tbs Fresh ginger
Zest of 1/2 lemon
1/3C Honey
1/2C Olive oil
2 Tsp Dijon mustard
2 Tbs Tomato paste
Pinch salt
Black pepper
1/4 C Sesame seeds
Handful coriander leaves
Handful parsley leaves
1/2C Boiling water
How to do it
Combine all ingredients in a blender and blend for about 2 minutes or until slightly coarse but well combined. Add hot water, mix through and set aside to cool down before marinating meat.

Pasta salad (Serves 2)
400g Beef fillet (Marinade for at least one hour)
1/2C Rosmarino pasta (cooked to packet instructions)
1/2 Yellow pepper, small blocks
1/2 Small red onion, finely chopped
1/4 Cucumber, small blocks
12 Small tomatoes, sliced
2 Feta rounds, crumbled
Parsley leaves, torn
Coriander leaves, torn
1 Avocado
1/2 C Parmesan shavings
2 Handfuls rocket
1/2 C Olive oil
1/4 C Red wine vinegar
1 Tsp Granulated sugar
1 Garlic clove, chopped
Black pepper

How to do it
Make the marinade, cool down, and marinade the beef fillet for at least one hour. Cook pasta according to packet instructions, drain, drizzle with a little olive oil and set aside to cool. Mix all salad ingredients except avocado, parmesan and rocket, together in a bowl. Combine all the dressing ingredients, shake well and add it to the salad ingredients. Now add the pasta, season with salt & pepper and mix well.
Cook the fillet on a hot grill. Set aside to rest for 5 minutes before slicing.
To assemble
Spoon pasta salad onto a plate. Top with sliced beef fillet and finish off with slices of avocado, rocket leaves and shaved parmesan. Drizzle with a little more good quality olive oil and enjoy!

From my kitchen to yours, with love x