You can have Gordon Ramsay's luscious and flavorful roasted beef fillet on the table in less than an hour. This roasted beef fillet is paired with a spicy tomato-tarragon sauce and is a wonderful source of iron and protein. You can just omit the Tabasco if you don't like spicy cuisine. When prepared properly, the beef fillet, which is the long tenderloin muscle close to the spine, is a remarkably lean piece of meat that melts in your mouth. Let it rest for a few minutes after cooking and then thinly slice. If you are determined not to have turkey for Christmas dinner, this would be a fantastic substitute. Or, during the holiday season, serve it to distinguished visitors alongside roast potatoes or housemade chips.
Ingredients:
- One-piece, 1.2 kg prime beef fillet, sliced from the thick end
- Black pepper and sea salt
- Two tablespoons of olive oil
- A few handfuls of leaves from wild rocket
- 500g, or roughly six ripe plum tomatoes
- Five tablespoons ketchup (homemade is best)
- Tbsp of Worcestershire sauce
- Dollop of Dijon mustard
- A small amount of Tabasco sauce
- one lemon's juice
- Two tsp of balsamic vinegar
- Tbsp of extra virgin olive oil
- Two shallots, sliced thinly and peeled
- A large handful of chopped flat-leaf parsley and tarragon, respectively
Method:
- Squeeze out the seeds from each tomato after cutting it in half to make the dressing. Chop the meat finely and transfer to a big basin. Mix thoroughly after adding all the ingredients, excluding the herbs. To taste, season thoroughly with salt and pepper. When ready to serve, cover with clingfilm and refrigerate for at least 20 minutes.
- Put a roasting pan in the oven and preheat it to 200°C/400ºF/Gas 6. After trimming the beef fillet of fat and sinew, season it all over with salt and pepper. Pour some olive oil into a nonstick frying pan and heat it up. Add the meat and sear it for 1½ to 2 minutes on each side, or until it is evenly browned throughout, when it is very hot.
- Grease the heated roasting pan very lightly. When the beef is in the oven, move it to the roasting pan. For medium-rare beef, roast it for 25 minutes; when lightly touched, it should give slightly. After transferring the fillet to a warm platter, give it ten minutes to rest.
The beef can be served warm or room temperature. Thinly slice it, then arrange the slices on a serving dish, overlapping. Place the rocket piled in the middle. Spoon the tomato-tarragon dressing over the steak after combining the chopped herbs with it. Serve with fresh potatoes if desired.
Top tips for making Gordon Ramsay's fillet of beef:
A beef fillet sears fast due to its low fat content, so take care not to overcook it in the pan.
Why do you sear beef before cooking:
Despite what many people think, it has nothing to do with holding in your juices. The flavor and texture are, in actuality, everything. The outside caramelizes and browns as a result of searing it over high, rapid heat. What makes that first bite of beef so tempting is a process known as the Maillard reaction.
Why you should let meat come up to room temperature before cooking:
It guarantees that the meat is more soft throughout and permits it to cook more evenly. This has a significant impact on flavor because when a cold cut of meat first comes into contact with the pan, the muscle fibers stiffen up. Make sure you remove the fillet from the refrigerator at least 30 minutes prior to frying.
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