eCook Meal
Steakhouse Fillet & Salad
with buttermilk onion rings & fresh thyme
Indulge in our take on a classic combo – fillet steak, a fresh salad, buttermilk-battered onion rings, and fragrant thyme. All the flavours we love are packed into one easy-peasy, restaurant-worthy dish. Close your wallet, turn off the ignition, you’re eating in!
Serving guide
Choose your portion size.
BATTER BELIEVE IT
Place the Buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 4-5 minutes until browned all over, shifting as it colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked Thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a pot over medium-high heat with 4-5cm of oil. Toss the Onion rings in the remaining flour. When the oil is hot, dip the onion rings in the Buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced Cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the Onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!
BATTER BELIEVE IT
Place the Buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes until browned all over, shifting as they colour. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked Thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a pot over a medium-high heat with 4-5cm of oil. Toss the Onion rings in the remaining flour. When the oil is hot, dip the onion rings in the Buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel.
SIDE PIECE
In a salad bowl, combine the diced Cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the Onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!
BATTER BELIEVE IT
Place the Buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes until browned all over, shifting as they colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked Thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the Onion rings in the remaining flour. When the oil is hot, dip the onion rings in the Buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced Cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the Onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!
Buttermilk - 150ml
Self-raising Flour - 125ml
Free-range Beef Fillet - 450g
Fresh Thyme - 12g
Onions - 2
Cucumber - 300g
Tomatoes - 2
Danish-style Feta - 120g
BATTER BELIEVE IT
Place the Buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SEAR-IOUSLY DELICIOUS
Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes until browned all over, shifting as they colours. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked Thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving.
PUT A RING ON IT
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the Onion rings in the remaining flour. When the oil is hot, dip the onion rings in the Buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on paper towel.
SIDE PIECE
In a salad bowl, combine the diced Cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning.
DING, DONG! DINNER IS SERVED
Plate up the Onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef!
Buttermilk - 200ml
Self-raising Flour - 150ml
Free-range Beef Fillet - 600g
Fresh Thyme - 15g
Onions - 2
Cucumber - 400g
Tomatoes - 2
Danish-style Feta - 160g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.18
for 4 servings · R35.80 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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Buttermilk needs 200 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 40% of packR7.20
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Self-raising Flour needs 150 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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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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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Steakhouse Fillet & Salad?
The preparation time for Steakhouse Fillet & Salad with buttermilk onion rings & fresh thyme is between 15 and 35 minutes.
What is the total time required to make Steakhouse Fillet & Salad with buttermilk onion rings & fresh thyme?
The total time required to make Steakhouse Fillet & Salad with buttermilk onion rings & fresh thyme is between 30 and 50 minutes.
How many servings does Steakhouse Fillet & Salad provide?
4 servings
What are the main ingredients in Steakhouse Fillet & Salad?
Beef, Buttermilk, Cucumber, Feta, Onion, Self-raising Flour, Thyme, Tomato
What is the nutritional information of Steakhouse Fillet & Salad?
Calories: 632, Carbs: 35 grams, Fat: grams, Protein: 47 grams, Sugar: 11 grams, Salt: 555 grams
How do I prepare Steakhouse Fillet & Salad?
SIDE PIECE: In a salad bowl, combine the diced cucumber, the diced tomato, the drained feta, a drizzle of oil, and seasoning. BATTER BELIEVE IT: Place the buttermilk in a bowl and whisk until smooth. Add ¾ of the flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency. SEAR-IOUSLY DELICIOUS: Place a pan over high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes until browned all over, shifting as they colour. In the final 1-2 minutes, baste with a generous knob of butter and ½ the picked thyme. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing. Lightly season the slices. Cover to keep warm until serving. DING, DONG! DINNER IS SERVED: Plate up the onion rings. Side with the fillet slices drizzled with any reserved pan juices. Serve the fresh salad on the side and garnish with the remaining thyme. A classic, Chef! PUT A RING ON IT: Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel.
What should be prepared from my kitchen to make Steakhouse Fillet & Salad?
Beef, Buttermilk, Cucumber, Feta, Onion, Self-raising Flour, Thyme, Tomato
How many calories does Steakhouse Fillet & Salad have?
632 calories
How much fat content does Steakhouse Fillet & Salad have?
grams