Beef fillet with hollandaise sauce
| Recipe By: | Heather Bezuidenhout |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 500 g beef fillet
- 5 Tbsp Butter
- 30 g biltong
- 3/4 - 1 cup Parmesan, finely grated
- 1 tsp coriander seeds, ground
- 4 large eggs, beaten
- 2 sprigs fresh rosemary, leaves picked and chopped
- 4 sprigs thyme
- black pepper to taste
- 6 plums, quartered and pips removed
- 30 g caper berries, chopped
- extra virgin olive oil, plus extra for drizzling
- 2 shallots, finely chopped
- 3 star anise, whole
- 1 Tbsp brown or treacle sugar
- 2-3 Tbsp balsamic vinegar
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the outside spiced beef crust, combine the rosemary, caper berries, black pepper and coriander which will bring out the beefy notes of the fillet without overpowering it.
- Heat 1-2 Tbsp olive oil in a frying pan over a high heat and cook until medium rare - this shouldn't take more than a couple of minutes. Remove from heat.
- Saute the shallots in 1 Tbsp olive oil and 2Tbsp brown sugar.
- Deglaze (using the left over pan sauce) with the 2 Tbsp balsamic vinegar, 1 star anise and 1 sliced plum.
- To make the hollandaise, mix 4 egg yolks, 1/2 cup butter and sprig of thyme.
- Plate up by slicing the rested fillet on the onion and plum reduction and top with the thyme hollandaise. Finish with a biltong and parmesan crisp made from melted parmesan and biltong shavings if desired.
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