Fillet Of Beef With Tomato And Tarragon Dressing
Posted: February 6, 2009 at 3:47 pm
Serves 6
Ingredients
- 1.2kg prime beef fillet (in one piece, cut from the thick end)
- Sea salt and freshly ground black pepper
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Tomato tarragon dressing:
- 2 banana shallots, finely chopped
- 500g (about 6) ripe plum tomatoes
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- A few dashes of Tabasco sauce
- Juice of 1 lemon
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 shallots, peeled and finely chopped
- Large handful each of tarragon and flat leaf parsley, chopped
Method: How to make pan roasted fillet of beef with tomato and tarragon dressing
1. To make the dressing: Finely dice the tomatoes and place in a large bowl with the shallots. Add the rest of the ingredients, and mix well. Season with salt and pepper to taste. Cover with cling film and chill for at least 20 minutes or until ready to serve.
2. Trim any fat or sinew from the fillet of beef, cut into 6 individual steaks weighing each approx 200g and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is hot, add the beef and sear on each side until evenly browned all over, this will take approx 2 mins. Cook the steak according to preference: approx 4 mins each side for rare, 5 for med and so on. When cooked spoon the dressing on top of the steaks and allow to rest for a few minutes. Serve with the coleslaw.