Recipes BEEF FILLET WITH SMOKY BBQ MUSTARD CRUST
BEEF FILLET WITH SMOKY BBQ MUSTARD CRUST
The king of beef cuts, lusciously soft fillet becomes a real treat when enveloped in the textural contrast of a crispy panko crumb crust. We add a knockout flavour burst thanks to wholegrain mustard and a liberal application of our incredibly versatile Smoky BBQ Braai Shaker.
- WHAT YOU WILL NEED -
- 1kg whole beef fillet
- ½ Tbsp extra virgin olive oil
- ½ Tbsp butter
- 2 Tbsp wholegrain mustard
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped chives
- 1 Tbsp finely chopped oreganum
- 1 garlic clove, finely minced
- 1½ cups panko crumbs
- 1½ Tbsp Cape Herb & Spice SMOKY BBQ BRAAI
- ½ Tbsp extra virgin olive oil
- METHOD -
Heat a large non-stick pan and add the olive oil and butter. Fry the fillet until brown and caramelised on all sides. Remove and allow fillet to cool for a few minutes. Make the crumb crust while it cools. Simply add together the panko crumbs, garlic, parsley, chives, oreganum and 1½ tablespoons of our Cape Herb & Spice Smoky BBQ Braai Shaker.
Once the fillet has cooled down enough to comfortably handle it, spread fillet all over with the wholegrain mustard. Tumble the panko crumb mixture onto a large breadboard and roll the mustard-coated fillet in it, pressing down into the crumbs to ensure complete crumb coverage. Finally drizzle half a tablespoon of olive oil over the crumb crust. Place the fillet in a roasting pan fitted with a rack and pop it into a pre-heated 180˚C oven.
The only way of knowing when a roast of any kind is done to your liking, is to test it by inserting a meat thermometer into the thickest part of the meat. If you want beautifully rare beef fillet, remove it from the oven when the internal temperature is 52˚C. For medium rare take it to 55˚C and for medium 60˚C – remember that it will continue cooking for a while as it rests! Allow the fillet to rest for at least ten minutes before you slice.
What to serve with this marvelous crusted beef fillet? Tomatoes are such a winner with any kind of beef steak. Simply slice ripe red room temperature tomatoes, tear over a large handful of basil leaves and add loads of caper berries. Drizzle the lot with red wine vinegar and a generous glug of extra virgin olive oil, add a grinding of black pepper and sprinkle with sea salt and you’re done. It’s the essence of summer on a plate.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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