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COLD BEEF FILLET

WHAT TO SERVE WITH COLD BEEF FILLET

If you like your meat nicely brown on the outside and juicy and half done on the inside, this is the very best way to achieve it.  It is as simple and easy as frying a steak.

Serves 10

Cold Beef Fillet

1.5 to 2 kg (3 to 4 lb) fillet

5 cloves garlic cut in slim sticks

2 tbs butter

salt and freshly ground pepper

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  • Take fillet out of the fridge 1 hour before cooking.

  • Dry fillet with kitchen towel paper

  • Make incision with a sharp knife and place stick of garlic, about 20 per side.

  • Cover fillet generously with salt and freshly ground black pepper.

  • Turn pan or plate to maximum.

  • Place fillet on pan and cook it about 20 minutes on each side.  Check by cutting a small slit on the thicker side of the meat to judge the timing more accurately.

  • Place fillet on a cutting board, wait few minutes and cut thin slices.

  • Place on warmed up serving dish.

  • Collect the juices from the pan and cutting board and pour over meat.

  • Let it cool and wrap the whole fillet in cling wrap and place it in the fridge.

  • Slice it 1/2 hour before serving it.

TIPS

* You could also serve it hot; just let it stand for 10 min before slicing it.

* The high price of fillet is worth it, as it is delicious on its own and does not need any other ingredients which add up when making a lesser cut more appealing.

* The best result is to fry the fillet in an electric frying pan. If you haven't got one, a heavy cast iron pan will do on top of a hot plate.​

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