eCook Meal
Fillet of Beef & Tarragon Sauce
with roasted butternut & balsamic dressed leaves
A quick and easy tarragon & mustard sauce that turns a simple steak into something special! It is served with golden roasted butternut and onion wedges, and a simple balsamic salad. A perfect option for a weeknight dinner that comes together with minimal effort but is beautifully flavourful.
Serving guide
Choose your portion size.
ROASTED VEGGIES
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
MAKE IT SAUCY
Place a pan over a medium heat with the stock, 50ml of boiling water, and the tarragon. Leave to simmer for 2-3 minutes, until slightly reduced. Remove from the heat and add the mustard and ½ the balsamic vinegar (to taste). Mix until fully combined. Season to taste, place in a bowl, and cover to keep warm for serving.
FRY UP!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. Pat the fillet dry with paper towel. When the pan is hot, sear the fillet for 4-5 minutes per side, until browned all over, shifting as it colours. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
THE TOSS UP
In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning.
HOORAY FOR FILET!
Plate up the luscious Beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted Onion and Butternut alongside the dressed leaves. Well done, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MAKE IT SAUCY
Place a pan over a medium heat with the stock, 100ml of boiling water, and the tarragon. Leave to simmer for 2-3 minutes, until slightly reduced. Remove from the heat and add the mustard and ½ the balsamic vinegar (to taste). Mix until fully combined. Season to taste, place in a bowl, and cover to keep warm for serving.
FRY UP!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. Pat the fillets dry with paper towel. When the pan is hot, sear the fillets for 4-5 minutes per side, until browned all over, shifting as they colour. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
THE TOSS UP
In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning.
HOORAY FOR FILET!
Plate up the luscious Beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted Onion and Butternut alongside the dressed leaves. Well done, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MAKE IT SAUCY
Place a pan over a medium heat with the stock, 150ml of boiling water, and the tarragon. Leave to simmer for 3-5 minutes, until slightly reduced. Remove from the heat and add the mustard and ½ the balsamic vinegar (to taste). Mix until fully combined. Season to taste, place in a bowl, and cover to keep warm for serving.
FRY UP!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. Pat the fillets dry with paper towel. When the pan is hot, sear the fillets for 4-5 minutes per side, until browned all over, shifting as they colour. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
THE TOSS UP
In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning.
HOORAY FOR FILET!
Plate up the luscious Beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted Onion and Butternut alongside the dressed leaves. Well done, Chef!
ROASTED VEGGIES
Preheat the oven to 200°C. Boil the kettle. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MAKE IT SAUCY
Place a pan over a medium heat with the stock, 200ml of boiling water, and the tarragon. Leave to simmer for 3-5 minutes, until slightly reduced. Remove from the heat and add the mustard and ½ the balsamic vinegar (to taste). Mix until fully combined. Season to taste, place in a bowl, and cover to keep warm for serving.
FRY UP!
Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. Pat the fillets dry with paper towel. When the pan is hot, sear the fillets for 4-5 minutes per side, until browned all over, shifting as they colour. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
THE TOSS UP
In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning.
HOORAY FOR FILET!
Plate up the luscious Beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted Onion and Butternut alongside the dressed leaves. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R87.74
for 4 servings · R21.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
Not in the Woolies basket — source these elsewhere:
- Dried Tarragon
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fillet of Beef & Tarragon Sauce?
The preparation time for Fillet of Beef & Tarragon Sauce with roasted butternut & balsamic dressed leaves is between 10 and 25 minutes.
What is the total time required to make Fillet of Beef & Tarragon Sauce with roasted butternut & balsamic dressed leaves?
The total time required to make Fillet of Beef & Tarragon Sauce with roasted butternut & balsamic dressed leaves is between 35 and 50 minutes.
How many servings does Fillet of Beef & Tarragon Sauce provide?
4 servings
What are the main ingredients in Fillet of Beef & Tarragon Sauce?
Balsamic Vinegar, Beef, Beef Stock, Butternut, Dijon Mustard, Dried Tarragon, Onion, Salad Leaves
What is the nutritional information of Fillet of Beef & Tarragon Sauce?
Calories: 518, Carbs: 40 grams, Fat: grams, Protein: 39.3 grams, Sugar: 11.5 grams, Salt: 346 grams
How do I prepare Fillet of Beef & Tarragon Sauce?
ROASTED VEGGIES: Preheat the oven to 200°C. Boil the kettle. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FRY UP!: Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. Pat the fillets dry with paper towel. When the pan is hot, sear the fillets for 4-5 minutes per side, until browned all over, shifting as they colour. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. THE TOSS UP: In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning. HOORAY FOR FILET!: Plate up the luscious beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted onion and butternut alongside the dressed leaves. Well done, Chef! MAKE IT SAUCY: Place a pan over a medium heat with the stock, 100ml of boiling water, and the tarragon. Leave to simmer for 2-3 minutes, until slightly reduced. Remove from the heat and add the mustard and ½ the balsamic vinegar (to taste). Mix until fully combined. Season to taste, place in a bowl, and cover to keep warm for serving.
What should be prepared from my kitchen to make Fillet of Beef & Tarragon Sauce?
Balsamic Vinegar, Beef, Beef Stock, Butternut, Dijon Mustard, Dried Tarragon, Onion, Salad Leaves
How many calories does Fillet of Beef & Tarragon Sauce have?
518 calories
How much fat content does Fillet of Beef & Tarragon Sauce have?
grams