FILLET OF BEEF

This irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over

INGREDIENTS

For the fillet and marinade:

• 1 large fillet of beef (900g –1kg)
• 15ml Worcestershire sauce
• 10ml whole grain mustard
• 15ml thyme, chopped
• 4ml fish sauce
• 10ml soya sauce
• 3 cloves garlic, chopped
• 15ml balsamic vinegar
• 10ml parsley, chopped
• 30ml olive oil

For the mustard roast potatoes:

• 20 baby potatoes, halved
• 20ml white wine vinegar
• 20ml whole grain mustard
• 20ml olive oil
• 5 garlic cloves
• 7 sprigs thyme
• 10ml salt

For the boiled eggs:

• 8 eggs
• 15ml olive oil
• ½ packet chives, chopped

For the green beans:

• 1 packet green beans
• 30ml olive oil
• sea salt

For the tuna sauce:

• 2 egg yolks
• 30ml white wine vinegar
• 15ml whole grain mustard
• 250ml sunflower oil
• ½ packet chives
• sea salt
• 1 tin tuna
• 60ml boiling water

METHOD

To make the marinade:

• Blend all the ingredients well in a food processor.
• Cover the fillet with the marinade and marinate for at least 30 minutes.
• Heat a grilling pan and cook the fillet whole until medium rare or to your preference.
• When ready to serve, cut into 5mm slices.

To make the mustard roast potatoes:

• Preheat the oven to 180°C.
• Place the unpeeled potatoes on a baking tray and pour over the vinegar, mustard, olive oil, garlic, thyme and salt and roast until golden and crispy.

To make the eggs:

• Boil the eggs in water for 10 minutes.
• Then run them under a cold tap.
• Peel them and cut in half, then toss them gently in a bowl with the olive oil and chives.

To make the beans:

• Bring 500ml water to the boil, add the beans and cook until crisp.
• Drain and rinse the beans under cold water, then toss them in olive oil and season.

To make the tuna sauce:

• Place the egg yolks, vinegar and mustard in a blender, then slowly add the oil until the sauce starts to thicken.
• Add the chives, salt and tuna.
• Finally add the boiling water and blend for a few seconds.

To serve: place the sliced fillet on a platter, top with tuna sauce, roasted potatoes, green beans and boiled eggs.

This recipe serves 8 people