Description
Beef Fillet Whole
A premium cut of steak with a soft, buttery texture, sure to impress the most discerning diner. This cut of beef is incredibly tender, rich and naturally very lean. It is cut from the middle of the cow, from the spine area, and hangs between the shoulder blade and hip socket. Approximately 1.6kgs of pure premium beef, ideal for roasting as a whole piece or you can even slice off your own ‘custom thickness’ beef fillet steaks. To make a fillet mignon, simply wrap in prosciutto (or use our Cumberland streaky bacon) and pan fry. Imagine this beef wrapped and baked in filo pastry.
Gordon Ramsay’s roasted beef fillet whole is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins. A great source of protein and iron, this roasted fillet of beef is delicious in a tomato tarragon dressing. This recipe serves 6 people. Leftovers can be stored in the fridge in an airtight container to eat the next day. This recipe is great for using up leftovers from your Sunday roast too, just reduce the beef cooking time as your beef fillet or pieces would have already been cooked. Make sure they’re piping hot before serving however.
Option Recipe for Beef Fillet Whole
Ingredients
- 1.6kg prime beef fillet (in one piece, cut from the thick end)
- Sea salt and black pepper
- 2tbsp olive oil
- Few handfuls of wild rocket leaves
For the tomato tarragon dressing:
- 500g (about 6) ripe plum tomatoes
- 5tbsp ketchup (homemade is ideal)
- 2tbsp Worchestershire sauce
- 1tbsp Dijon mustard
- Few dashes of Tabasco sauce
- Juice of 1 lemon
- 2tbsp balsamic vinegar
- 2tbsp extra virgin olive oil
- 2 shallots, peeled and finely chopped
- Large handful each of tarragon and flat leaf parsley, chopped
