I made this ROAST FILLET OF BEEF the other night and it was yummy, if I may say so …
My local butcher sells beautiful direct-from-the-farm, grass fed beef, my kinda meat. I bought a couple of small-ish fillets, with a roast in mind.
Here’s what I did:
I preheated the oven to 230*C, and lightly oiled a roasting pan with some avocado oil, and slipped it into the oven to heat up, (don’t let it burn!). Then, I strung up each fillet with twine (to keep their shape as they cook). I mixed up some Dijon mustard, salt, some ASAFOETIDA and gluten free plain flour.
Then I rubbed the mix all over the fillets to coat them, and sprinkled with black pepper.
Next, I browned them off on a hot oiled pan. (I like to use coconut or avocado oil if I’m sealing or quick-frying something, as the high smoke point of these oils keeps them stable at a hot temperature and therefore better for you than the so called ‘vegetable’ oils. (There are no vegeteables in that there oil!))
(Sealing them is totally optional!) … then to the roasting pan and they roasted for 15 minutes at 230*C, after which I reduced the heat to 200*C for a further 15 minutes, for medium-rare. I let it rest for 15 minutes while I made the sauce.
I found this horseradish sauce in my local deli – contains no nasties.
To Make The Sauce:
Put the roasting pan with leftover juices/bits, on the hob over a medium heat. Add the wine and bring to the boil, scraping up any beefy juices. Add the chicken stock and bring to the boil. Strain into a small pan adding any juices from the beef. Whisk in the horseradish sauce, butter and salt to taste, and keep warm.
I scattered the serving plate with some fresh watercress from the garden to serve, and poured the sauce into a little sauce boat for self-service.
MY FAVOURITE SIDE FOR ROAST FILLET OF BEEF
STEAMED baby potatoes, mashed with skins on, a large knob of this (below) cultured butter, a handful of grated cheddar, a handful of grated parmesan and some sliced spring onions and mix together …. Mmmmmmmmmmmm …. I’m in (my Irish!) heaven!!
Here’s the full Jill Dupleix Inspired Recipe:
Serves 4-6
Ingredients:
1 prime beef fillet (grass fed) around 1.8k
1 tblsp gf flour
1/2 tspn asafoetida (optional!)
2 tblsn Dijon Mustard
Celtic sea salt
I tblspn cracked pepper
A little avocado oil for the pan
100ml red wine
100ml free range organic chicken stock
1 tblspn horseradish sauce
1 tblspn cold butter, diced
2 bunches watercress, washed
Method:
Heat the oven to 230*C/Gas 8. Tuck in the tail end of the beef and tie with culinary twine to keep an even shape. Mix the flour, mustard, asafoetida and 1/2 tsp celtic sea salt together to a paste, and spread evenly over the beef with your hands. Sprinkle with cracked pepper.
This bit is optional: Seal the fillets in a hot oiled pan, rolling around to brown all sides.
Then place the beef fillets in a hot oiled roasting pan and roast for 15 minutes, reducing the heat to 200*C/Gas 6 for a further 15 minutes per kg, for rare to medium rare meat which is how we like fillet.
Transfer the beef to a warm plate, cover loosely with foil and rest for 15 minutes while you make the sauce.
Put the roasting pan with leftover juices/bits, on the hob over a medium heat. Add the wine and bring to the boil, scraping up any beefy juices. Add the chicken stock and bring to the boil. Strain into a small pan adding any juices from the beef. Whisk in the horseradish sauce, butter and salt to taste, and keep warm.
Serve with red wine and horseradish sauce, and maybe some praties, or green beans, both, or whatever you like!
Hope you ENJOY!
Love Lila, xo