Beef Fillet


1 x 3 kg beef fillet
75 g butter
15 ml sea salt
Freshly ground black pepper to taste
75 g celery, chopped
75 g carrot, peeled and chopped
2 t flat-leaf parsley, chopped
1 small onion, peeled and chopped
2 small leeks, sliced in pennies and washed
1 t lemon zest
2 cloves garlic, peeled and crushed
350 ml fresh cream
350 ml sour cream
A saucy fillet that is dreadfully easy to cook for a table of friends.


1.Rub the meat with some of the butter and season.
2.Heat the leftover butter in a large pan.
3.Add the celery, carrot, onion, leeks, lemon zest and garlic to the pan.
4.Place the beef on top of the other ingredients in the pan and roast in a moderate oven, 180 deg C/Gas 4, for about 25 minutes until it is cooked but still rare.
5.Baste the meat with the vegetable mixture before putting it on a warm platter. Keep warm.
6.Strain the vegetables from the juices and remove most of the fat.
7.Pour the pan juices into a small cooking pot, add the fresh cream and reduce until really thick.
8.Add the sour cream and warm thoroughly without bringing to a boil.
9.Slice the meat into thick slices, and spoon the sauce over the meat.

I really enjoy the combination of small jacket potatoes and ripe avocado with the fillet. Utterly delicious with a glass of Shiraz.

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