Grilled And Roasted Fillet Of Beef With Crispy Roasted Shallots Recipes

THE PERFECT ROAST FILLET OF BEEF

Steps:

• Preheat the oven to 200º C. Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacings. Rub the Dijon mustard over the fillet, coating well on all sides. Season generously with salt, black pepper, and rosemary. Heat an oven-proof pan until hot. Drizzle the fillet with olive oil and brown for 2 minutes per side. (About 4 turns in total) Add the shallots and garlic clove to the pan and transfer to the oven. For medium-rare, roast uncovered for 23 minutes. Remove the fillet from the pan, cover loosely with a foil and rest while you finish the sauce. Remove the garlic and set aside. Place the pan on the hob, deglaze with the wine and stock. Boil hard to reduce by two thirds. Strain the sauce and discard the solids. Turn the heat off and add the butter 1 tablespoon at a time, whisking to incorporate. Once the sauce is glossy, remove from the heat and keep warm. To make the horseradish cream, press the roast garlic into a bowl. Add all the remaining ingredients and whisk to combine. To serve, drizzle the red wine sauce over the fillet and serve with dollops of Horseradish Crème fraîche.

FILLET OF BEEF

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
• Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
• Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
• Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
• Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
• Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
• Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
• When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
• Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
• Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
• Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

GRILLED AND ROASTED FILLET OF BEEF WITH CRISPY ROASTED SHALLOTS

Steps:

• Remove the beef from the refrigerator at least 1 hour before cooking and let come to room temperature. Rub all over with 2 tablespoons of the olive oil and sprinkle with 2 tablespoons of the rosemary and the pepper, massaging the beef so the seasonings adhere.
• Preheat the oven to 400°F.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
• Season the fillet all over with the salt and grill over the hot coals for 3 to 4 minutes per side, turning three times to sear on all four sides, 12 to 15 minutes total.
• Remove the fillet from the grill, transfer to a rimmed baking pan, and add the shallots, remaining 2 tablespoons olive oil, and remaining 1 tablespoon rosemary. Season with salt and pepper and toss to coat the shallots evenly.
• Roast in the oven for 15 to 20 minutes, until an internal thermometer inserted in the thickest part of the meat reaches 110°F for rare or 120°F for medium-rare and the shallots are crispy around the edges.
• Remove from the oven, transfer the meat to a wooden cutting board, and let rest, loosely covered, for about 10 minutes before slicing. The shallots should be soft and slightly brown around the edges; if they need to be cooked a little more, put them back in the oven while the meat is resting. The temperature of the beef will continue to rise about another 5 degrees.
• Slice the fillet into 1/2-inch-thick slices and serve warm or at room temperature with a scattering of crispy roasted shallots.