Roast Fillet of Beef

, from Issue #112, page 68. October, 2023
Photography Josh Griggs.
Roast Fillet of Beef

I don’t know who said it, but beef is better with butter and this indulgent flavour combo takes this classic, special occasion cut to a whole new level of deliciousness.

Serves: 6-8

INGREDIENTS

FOR THE FULL RECIPE CHECK OUT THE CHRISTMAS ISSUE OF DISH, ON-SALE IN NEW ZEALAND ON NOVEMBER 6TH, OR AVAILABLE TO BUY AT YOUR LOCAL SUPERMARKET OR BOOKSTORE.

METHOD

Preheat oven to 220°C fan bake. Put a glug of olive oil in a shallow baking tin then place in the oven to preheat.

Remove all the silverskin from the fillet and tie at intervals with kitchen string.

Season generously with salt and pepper. Place in the preheated baking tin and roast for 25 minutes for medium-rare beef. Wrap the tray in foil and leave to rest for 20 minutes for the beef to set up and finish the cooking process.

TO SERVE: Transfer to a serving platter and serve with the Porcini butter.

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