Beef Fillet Menu Recipe

Step-by-step video

What you’ll need

In the box

Main Ingredients
Houmous Dip (150g)
Blanched Tenderstem Broccoli (100g)
Roast Potatoes (350g)
Fillet of Beef (340g)
Greek Pita Bread (2 pieces) or Seasonal Crudités
Homemade Baklava (2 pieces)

Garnish
Zhug Salsa (80g)
Crushed Hazelnuts (5g)
Red Amaranth (2g)
Tahini Sauce (20ml)
Whole Lemon (1)
Fresh Coriander (2g)

From your kitchen

Store Cupboard
Sea salt, Black pepper & Olive oil

Tools & Utensils
1 x Sharp serrated knife
for the cooked meat

1 x Sharp knife
for chopping herbs

1 x Mixing bowl
for tossing cooked potatoes

1 x Grill pan or frying pan
for the meat

1 x Frying pan
for the broccoli

3 x Metal oven trays
for the beef, potatoes & bread

1 x Serving bowl
for the houmous dip

Cooking instructions

Preparation

• Preheat the oven to 200 degrees Celsius / Gas Mark 6

• Cut off the top of each vac pack to remove ingredients and empty the Houmous dip into a serving bowl

• Cut lemon in half and squeeze one half with an equal quantity of olive oil in a cup

• Remove coriander leaves from their stalk and finely chop with a sharp knife

Beef Fillet (20 mins – including resting the meat after cooking)

• Rub the beef fillet with olive oil on both sides and season with a sprinkle of sea salt and black pepper

• Heat 2 tablespoons of olive oil in a frying pan or grill pan until very hot

  • If using a grill pan: grill each side of the fillet for three minutes (6 minutes in total)

  • If using a frying pan: fry each side for 1 minute 45 seconds (3 and a half minutes in total)

• Once complete, put the fillet on a metal tray in the oven to complete a 12 minute total cooking cycle*

  • If using a grill pan: add a further 6 minutes in the oven (6+6=12)

  • If using a frying pan: a further 8 and a half minutes in the oven (3.5+8.5=12)

* PLEASE NOTE: The cooking instruction for the beef fillet will achieve a Medium Rare temperature. For a Medium cook, leave the meat in the oven for a further 2 minutes to the times outlined. Do not cook for any longer than 2 minutes to get the desired result.

Roast Potatoes (10 mins)

• Sprinkle with a teaspoon of sea salt

• Place in the oven for 10 minutes

Broccoli (5 mins)

• Heat 1 tablespoon of olive oil in a frying pan or grill pan until very hot

• Put the broccoli in the hot oil, sprinkle with a half teaspoon of sea salt and cook for 3 to 4 minutes

Pita Bread (5 mins)

• Drizzle a teaspoon of olive oil over each slice of bread

• Put in the oven for 4 minutes

Finish & Serve

• Remove beef fillet from the oven and allow to ‘rest’ away from direct heat for 5 minutes

• Remove the potatoes from the oven and toss in a bowl with a tablespoon of lemon oil, pinch of sea salt and fresh coriander

• Remove the broccoli from the pan, plate, drizzle with tahini and sprinkle almonds on top

• Slice each beef fillet into 8 or 9 equal slices, spread the Zhug salsa down the centre of the plate, garnish the beef with crushed hazelnuts and finish with the red amaranth micro herb on top

• Remove bread from the oven, cut each slice into six equal pieces and serve with the houmous dip