What are the main ingredients in Fabulous Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Fabulous Beef Fillet?

Calories: 901, Carbs: 51 grams, Fat: grams, Protein: 53.2 grams, Sugar: 7.8 grams, Salt: 881 grams

How do I prepare Fabulous Beef Fillet?

COOK THE FRIES: Boil the kettle. Preheat the oven to 220°C. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, keeping the pot of water on the heat for step 2. Place on a roasting tray, coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crispy, gently turning at least twice. GREEN BEANS: Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. COOK THE FILLET: Return the pan to a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes in total until browned all over, shifting as they colour. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. PLATE: Plate up the crispy french fries alongside the fillet slices and drizzle over the béarnaise sauce. Garnish with the chopped hazelnuts. Serve the green salad on the side. Enjoy. TOAST HAZELNUTS & DRESSING: Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden brown, shifting occasionally. Remove from the pan on completion, set aside and roughly chop when cool enough to handle. In a small bowl, add ½ the mustard vinegar, 30ml of olive oil, and 1 tsp of a sweetener of choice. Whisk to combine, season to taste and set aside. BEARNAISE & DRESS SALAD: Return the pan to a low-medium heat with crème frâiche, remaining mustard vinegar, dried tarragon to taste, chopped capers and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat on completion and whisk in 30g of butter. If the sauce is too thick, loosen with warm water in 5ml increments. Season to taste (be careful when seasoning with salt as capers are quite salty). In a bowl add the rinsed green leaves, cooked green beans, drained feta and toss through the mustard-vinegar dressing.

What should be prepared from my kitchen to make Fabulous Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Fabulous Beef Fillet

A quick and easy cheat béarnaise is just as tasty, tangy and tempting as any other, especially on top of a luscious beef fillet alongside crispy French fries, a feta filled salad and zingy green beans. Fabulous indeed, chef!

Fabulous Beef Fillet

with béarnaise sauce & crispy fries

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Capers
Creme Fraiche
Danish-style Feta
Dried Tarragon
Free-range Beef Fillet
Green Beans
Green Leaves
Hazelnuts
Mustard Vinegar
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

COOK THE FRIES
Boil the kettle. Preheat the oven to 220°C. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, keeping the pot of water on the heat for step 2. Place on a roasting tray, coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crispy, gently turning at least twice.
GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
TOAST HAZELNUTS & DRESSING
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden brown, shifting occasionally. Remove from the pan on completion, set aside and roughly chop when cool enough to handle. In a small bowl, add ½ the mustard vinegar, 15ml of olive oil, and ½ a tsp of a sweetener of choice. Whisk to combine, season to taste and set aside.
COOK THE FILLET
Return the pan to a high heat. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 5-6 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
BEARNAISE & DRESS SALAD
Return the pan to a low-medium heat with crème frâiche, remaining mustard vinegar, dried tarragon to taste, chopped capers and 30ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat on completion and whisk in 15g of butter. If the sauce is too thick, loosen with warm water in 5ml increments. Season to taste (be careful when seasoning with salt as capers are quite salty). In a bowl add the rinsed green leaves, cooked green beans, drained feta and toss through the mustard-vinegar dressing.
PLATE
Plate up the crispy french fries alongside the fillet slices and drizzle over the béarnaise sauce. Garnish with the chopped hazelnuts. Serve the green salad on the side. Enjoy.

Potato - 200g
Green Beans - 80g
Hazelnuts - 10g
Mustard Vinegar - 10ml
Free-range Beef Fillet - 150g
Crème Fraîche - 50ml
Dried Tarragon - 2,5ml
Capers - 5g
Green Leaves - 20g
Danish-style Feta - 50g

Download the Recipe

Serves 2

COOK THE FRIES
Boil the kettle. Preheat the oven to 220°C. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, keeping the pot of water on the heat for step 2. Place on a roasting tray, coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crispy, gently turning at least twice.
GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
TOAST HAZELNUTS & DRESSING
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden brown, shifting occasionally. Remove from the pan on completion, set aside and roughly chop when cool enough to handle. In a small bowl, add ½ the mustard vinegar, 30ml of olive oil, and 1 tsp of a sweetener of choice. Whisk to combine, season to taste and set aside.
COOK THE FILLET
Return the pan to a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes in total until browned all over, shifting as they colour. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
BEARNAISE & DRESS SALAD
Return the pan to a low-medium heat with crème frâiche, remaining mustard vinegar, dried tarragon to taste, chopped capers and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat on completion and whisk in 30g of butter. If the sauce is too thick, loosen with warm water in 5ml increments. Season to taste (be careful when seasoning with salt as capers are quite salty). In a bowl add the rinsed green leaves, cooked green beans, drained feta and toss through the mustard-vinegar dressing.
PLATE
Plate up the crispy french fries alongside the fillet slices and drizzle over the béarnaise sauce. Garnish with the chopped hazelnuts. Serve the green salad on the side. Enjoy.

Potato - 400g
Green Beans - 160g
Hazelnuts - 20g
Mustard Vinegar - 20ml
Free-range Beef Fillet - 300g
Crème Fraîche - 100ml
Dried Tarragon - 5ml
Capers - 10g
Green Leaves - 40g
Danish-style Feta - 100g

Download the Recipe

Serves 3

COOK THE FRIES
Boil the kettle. Preheat the oven to 220°C. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, keeping the pot of water on the heat for step 2. Place on a roasting tray, coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice.
GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
TOAST HAZELNUTS & DRESSING
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden brown, shifting occasionally. Remove from the pan on completion, set aside and roughly chop when cool enough to handle. In a small bowl, add ½ the mustard vinegar, 45ml of olive oil, and 1½ tsps of a sweetener of choice. Whisk to combine, season to taste and set aside.
COOK THE FILLET
Return the pan to a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes in total until browned all over, shifting as they colour. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
BEARNAISE & DRESS SALAD
Return the pan to a low-medium heat with crème frâiche, remaining mustard vinegar, dried tarragon to taste, chopped capers and 80ml of warm water. Gently simmer for 3-4 minutes, stirring occasionally. Remove from the heat on completion and whisk in 45g of butter. If the sauce is too thick, loosen with warm water in 5ml increments. Season to taste (be careful when seasoning with salt as capers are quite salty). In a bowl add the rinsed green leaves, cooked green beans, drained feta and toss through the mustard-vinegar dressing.
PLATE
Plate up the crispy french fries alongside the fillet slices and drizzle over the béarnaise sauce. Garnish with the chopped hazelnuts. Serve the green salad on the side. Enjoy.

Potato - 600g
Green Beans - 240g
Hazelnuts - 30g
Mustard Vinegar - 30ml
Free-range Beef Fillet - 450g
Crème Fraîche - 150ml
Dried Tarragon - 7,5ml
Capers - 15g
Green Leaves - 60g
Danish-style Feta - 150g

Download the Recipe

Serves 4

COOK THE FRIES
Boil the kettle. Preheat the oven to 220°C. Place a pot for the skinny fries over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, keeping the pot of water on the heat for step 2. Place on a roasting tray, coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crispy, gently turning at least twice.
GREEN BEANS
Pop the sliced green beans in the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process.
TOAST HAZELNUTS & DRESSING
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden brown, shifting occasionally. Remove from the pan on completion, set aside and roughly chop when cool enough to handle. In a small bowl, add ½ the mustard vinegar, 60ml of olive oil, and 2 tsps of a sweetener of choice. Whisk to combine, season to taste and set aside.
COOK THE FILLET
Return the pan to a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 5-6 minutes in total until browned all over, shifting as they colour. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
BEARNAISE & DRESS SALAD
Return the pan to a low-medium heat with crème frâiche, remaining mustard vinegar, dried tarragon to taste, chopped capers and 100ml of warm water. Gently simmer for 3-4 minutes, stirring occasionally. Remove from the heat on completion and whisk in 60g of butter. If the sauce is too thick, loosen with warm water in 5ml increments. Season to taste (be careful when seasoning with salt as capers are quite salty). In a bowl add the rinsed green leaves, cooked green beans, drained feta and toss through the mustard-vinegar dressing.
PLATE
Plate up the crispy french fries alongside the fillet slices and drizzle over the béarnaise sauce. Garnish with the chopped hazelnuts. Serve the green salad on the side. Enjoy.