You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Absolutely ...

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. To cook a whole fillet, season ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Compound butters are a great addition to any meal. They can be frozen and then used on roasted, ...

Pre-heat the wok and add the butter, followed by the minced garlic and shallots. Sauté them until fragrant. Add all the ingredients (except the self-raising flour and corn oil) and bring them to the ...

'I don’t buy beef fillet very often, usually only for an important celebratory meal' - Haarala Hamilton This is an expensive dish. I don’t buy beef fillet very often, usually only for an important ...

Rory says: This is a great combination of flavours and textures to combine with an extravagant fillet of beef. The amount of beef is scant, but there is so much else going on with the salad leaves and ...

Instead of a day or more of marination, whack rosemary flavour into a whole beef fillet by braaing it on masses of soaked rosemary. Rosemary is at its peak in spring and early summer, the perfect time ...

This roast has a glorious crackling crust and the texture of the meat is tender and fine-grained. This is due to pre-salting which does two things: It seasons the meat all the way through rather than ...

20 ml lemon-infused extra-virgin olive oil (see note) (1 tbsp) 750 gm aged beef fillet, trimmed (about ½) 1 cup mint leaves, thinly sliced (loosely packed) ½ cup oregano leaves, thinly sliced (loosely ...

You’ll need: olive oil, for roasting; 1kg grass-fed beef fillet; 30ml Dijon mustard; 5ml freshly cracked black pepper; 1 stem rosemary, de-stalked and finely chopped; Maldon Sea salt flakes, to season ...