CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

How I Cook Beef Fillet For A Group

1

  • Overview
  • Ingredients
    7 items
  • Directions

This recipe guides you through cooking a succulent beef fillet for a group, offering two methods to achieve a perfect medium-rare steak. Accompanying it is a delightful rocket and horseradish sauce, adding a zesty kick to every bite.

Rocket And Horseradish Sauce

  • 30g wild rocket
  • 50ml cream
  • 80ml Greek yoghurt
  • 60ml creamed horseradish
  • 2 cloves garlic, crushed
  • 50ml good quality olive oil
  • Salt and pepper to taste

Doing steak for a group of people can be very challenging and can also be disastrous! BUT – getting it right is GREAT and once you gain confidence – not so difficult at all!

I will share my tips with you – see if it will help and adjust it to how you would like your steak to be done!!!

OK! I normally buy a whole beef fillet (work on about 300g per person). Ask your butcher to trim the fillet for you (remove any sinew, fat and normally the thin tail end of the fillet). I find serving the steak MEDIUM suits most people – but of course you can cook it longer for WELL DONE or shorter for RARE

HOW TO DO IT: Pre-heat your oven to 200°C. Rub some olive oil and crushed garlic on the fillet and place it in a roasting pan – DO NOT COVER THE FILLET. Pre-cook/roast the whole fillet for 15 minutes in the oven. Cool, cut into portions, brush with a little olive oil and grill on the fire or use a griddle pan to cook to your liking. Rest the steaks, brush with a bit more olive oil or melted butter and season with salt

Or:

Rub olive oil and black pepper on a whole fillet. Heat a griddle pan on medium heat till hot and grill the whole fillet, turning/browning, for about 6 minutes until browned on all sides.

Transfer the fillet to a roasting pan and roast for 10–15 minutes in the preheated oven (200°C) until cooked to your liking. Rest the meat for 10 minutes, season with salt and cut it into thick slices. Drizzle with the pan juices.

ALWAYS: bring your steak to room temperature before cooking it – remove from fridge at least one hour before you want to cook it!

ALWAYS: rest your steak for a few minutes before serving it and seasoning it with salt.

A GREAT sauce to serve with steak (other than the normal mushroom, cheese or peppersauce):

Rocket and horseradish sauce

  • Place the rocket, olive oil, garlic, horseradish and cream into a blender and blend till smooth
  • Gently stir in the yogurt
  • Season to taste and keep in fridge. It will last for 3 days
  • This sauce will taste even better the next day! It is also delicious served with leftover, cold, rare-roasted fillet, sliced thinly and served on crusty ciabatta.