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June 

Beef Fillet

INGREDIENTS
  • 400g Karan beef fillet
  • 1 tsp fresh ground kosher salt
  • 2 tsp fresh ground pepper
  • 20ml olive oil
  • 2 tbsp butter
ROASTED CARROT PUREE
  • 250g carrots
  • 1 garlic cloves
  • ¼ tsp salt
  • 1 tbs olive oil
  • 100ml water
CHAR GRILLED GARDEN VEGETABLES
  • 150g tender stem broccoli
  • 60g baby carrots
  • 50g mange tout
  • 60g golden beetroots
  • 20ml olive oil
METHOD
  1. Preheat the oven to 2000C
  2. Season the fillet with kosher salt and pepper on both sides.
  3. Melt the butter in a medium heavy bottom skillet over high heat.
  4. Add the fillet to the pan. Cook until a crust has formed and golden brown, 3 to 4 minutes on each side.
  5. Flip the fillet and transfer the entire skillet to the oven.
  6. Roast for a 5-10 minutes remove the fillet from the skillet and place in a plat and let it rest for 6-8 minutes.
  7. Cut the carrots into ½ “thick slices and peel and roughly chop the garlic into big pieces.
  8. Place on a sheet tray and toss with the olive oil and salt.
  9. Roasted until the carrots are tender and browning, let the carrots cool slightly.
  10. Place the carrots in a food processor to purée, adding a few tablespoons of liquid if required.
  11. Place the griddle pan on a high heat, brush the vegetables with olive oil and char on griddle.
  12. Remove from the heat and serve.

Taste The Table Bay at home with Chef Keshan’s mouth-watering beef fillet with roasted carrot puree and char grilled garden vegetables.