herbed fillet beef

Herbed Fillet of Beef – by Chef Peter Ayub

This is a perfect summer Festive Season dish for dining alfresco style.  Chef Peter’s Seared Beef Fillet is cooked on the braai with the most awesome sauce, parmesan shavings and rocket. Absolutely  perfect for festive season entertaining…..and so impressive!   This recipe works brilliantly with Oryx Wine Salt which is used on the steak itself as well as in the sauce.

Recipe by Chef Angie Boyd & Chef Peter Ayub of Sense of Taste Chef School

Serves 6 to 8 pax

Ingredients

  • 2kg beef fillet
  • 2 Tbsp. ground black pepper
  • 1 Tablespoon Oryx Wine Salt
  • 50 g salted butter

Sauce for Fillet

  • ¾ cup good quality extra virgin olive oil
  • 2 Tbsp. white wine vinegar
  • 1 teaspoon of honey
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. Kraft Mayonnaise
  • 3 teaspoons of Worcester sauce
  • ¼ cup finely chopped chives
  • 2 Tbsp. finely chopped fresh Thyme
  • 2 teaspoon finely chopped fresh marjoram
  • 1 teaspoon Oryx Wine Salt
  • Parmesan shavings and fresh Watercress to garnish

herbed fillet of beef

Method

  • Take your fillet out of the fridge and bring to room temperature (at least 2 hours in cool spot in your kitchen and remember to cover the fillet)
  • Trim the meat of excess fat and sinew (unless you can get your butcher to do for you – which they will be happy to do)
  • Get your fire going for the braai – you want medium heat coals for the cooking of the fillet
  • Rub and massage meat with Black Pepper, Butter and Oryx Wine Salt
  • Cook over the coals – turning when required – I like my fillet rare – so it is really up to you how you like your meat. So for rare – I would braai it for about 15 min turning it and ensuring you get a good brown braai colour on your meat.
  • Remove the fillet and allow the meat to rest for 10 min

Sauce for Fillet

  • Add the mustard, honey and mayonnaise and Worcester sauce and the herbs into a jug and mix well together
  • Add in the vinegar and Olive oil – and whisk well – so you emulsify the oil and vinegar with Mayo and Mustard Mix
  • Slice Fillet – not too thick but not too thin – and place onto a platter
  • Season Sliced Meat with Oryx Wine Salt and Pepper
  • Drizzle Sauce all over the sliced meat making sure all the meat gets some sauce
  • Garnish with Parmesan Shavings and Watercress
  • Bon Appetite 🙂

Chef’s Tip – You can use any mayonnaise but I prefer Kraft. Also Oryx salt is one of my favourites – and the Oryx Wine Salt and Oryx Smoked Salt gives such an earthy flavour to dishes when seasoning
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