- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Beef Fillet is said to be the most tender cut available. We only stock top quality beef.
Our Beef Fillet Portions are cut into three sizes:
- 200g
- 300g
- 500g
Should you want a different portion size please contact us.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
| Weight | 1 kg |
|---|
Roast fillet of beef with roasted garlic and mustard cream
Ingredients
For the beef
- 1kg/2.2lb middle-cut thick fillet of beef
- salt and pepper
- 2 tbsp olive oil
For the sauce
- 2 whole heads garlic
- 150ml/¼ pint mayonnaise
- 150ml/¼ pint full fat crème fraîche
- ½ tsp sugar
- 2 tbsp wholegrain mustard
Method
- Preheat the oven to 220C/425F/Gas 7 (fan 200C).
- Rub the fillet of beef with plenty of salt and pepper and the oil.
- Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
- Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece).
- When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
- Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely.
- To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from every single clove into a bowl. Add the mayonnaise, crème fraîche and sugar.
- Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef.
- Carve the beef into thin slices just before serving.
Source: bbc.co.uk
