Chef and owner of the luxury store, The Hall Collection (083 626 1058), Debbie Reinders-Hall and her daughters, Nadja and Tash Swart, serve up a crowd-pleasing feast



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


1. 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.
2. Heat a grilling pan and cook the fillet whole until medium rare or to your preference. When ready to serve, cut into 5mm slices.
3. 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.
4. 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.
5. 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.
6. 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.
7. To serve: place the sliced fillet on a platter, top with tuna sauce, roasted potatoes, green beans and boiled eggs.

This recipe serves 8.