Fillet is the prime, most tender and most expensive cut of beef. Because fillet is boneless and without fat, every gram is edible! Also see the recipe for Make-ahead Fillet Of Beef With Mushroom Sauce.
1.5 kg whole of beef fillet
olive oil
1 large onion, finely chopped
2 garlic cloves, crushed or 10 ml crushed garlic
15 ml/15 g butter
250 g exotic mushrooms
salt and freshly ground black pepper
6 thyme sprigs, leaves only
- Add a splash of olive oil to a hot pan and fry the chopped onion until translucent, then stir in the garlic and cook for a further minute. Set aside to cool.
- Trim away the silver skin and cut off the tail end of the fillet so both ends have an equal thickness (cook this end bit for a sneaky chef’s snack or save it for later)
- To form the stuffing pocket in the fillet, slowly slice lengthways down its centre taking care to not cut all the way through the meat.
- Season the fillet well (including the pocket) with salt and freshly ground black pepper.
- Fill the pocket with the butter, cooked onions, exotic mushrooms and thyme leaves and tightly tie about 6 pieces of butcher’s string around the fillet to secure the stuffing.
- Grill the fillet over a very hot fire, searing it on all sides for about 2 minutes per side. Then move the fillet over to slightly cooler coals and braai for 20 to 25 minutes, turning it occasionally to evenly cook the beef to medium-rare. A thick piece of meat may take a little longer but keep your eye on it so it doesn’t over cook, medium-rare is recommended. Brush with olive oil if necessary.
- Leave the meat to rest for 5 to 10 minutes before slicing it into thick rounds. Remove the string before serving.
- These heavenly stuffed medallions of beef can be served with any side dishes of your choice. Crispy roast potatoes and a fresh salad would be delicious accompaniments to finish off this meal.
Tips: Soak the butcher’s string in water to prevent it from burning during cooking.
Photo and recipe courtesy of Karan Beef.