Blackened Beef Fillet with Beetroot Potato Puree

INGREDIENTS

METHOD

  • 400g center-cut beef tenderloin, trimmed of fat

  • 2 tablespoons vegetable oil

  • 1 tablespoon freshly ground black pepper

  • 8 tablespoons unsalted butter (1 stick), at room temperature

  • 2 medium garlic cloves, finely chopped

  • 1 tablespoon finely chopped fresh rosemary leaves

  • 1 tablespoon finely chopped fresh thyme leaves

  • Butcher’s twine, as needed

  • 4 large Irish potatoes, boiled

  • 1/2 cup of cooked beetroot

  • 1/2 cup milk

  • Salt and Black pepper to taste

  • Chef Stones Secret Spice™️

  1. Heat the oven to 200°C and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. 

  2. Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt, pepper and secret spice, and rub until evenly coated.

  3. If you have a thinner side of tenderloin, tuck it underneath and tie tightly with twine.

  4. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a  foiled baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. 

  5. Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.

  6. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 55°C to 57°C for rare or 57°C to 60°C for medium rare, about 25 to 35 minutes.

  7. Transfer the beef to a cutting board and cover it loosely with foil. Let it rest at least 20 minutes before slicing.

  8. Combine potatoes, beetroot, milk and half a stick of butter in a bowl and mash till smooth.

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