eCook Meal
Fabulous Beef Fillet
with béarnaise sauce & crispy fries
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R307.07
for 4 servings · R76.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
-
Capers needs 20 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 10% of packR9.50
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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
Not in the Woolies basket — source these elsewhere:
- Dried Tarragon
- Mustard Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fabulous Beef Fillet?
The preparation time for Fabulous Beef Fillet with béarnaise sauce & crispy fries is between 25 and 40 minutes.
What is the total time required to make Fabulous Beef Fillet with béarnaise sauce & crispy fries?
The total time required to make Fabulous Beef Fillet with béarnaise sauce & crispy fries is between 45 and 60 minutes.
How many servings does Fabulous Beef Fillet provide?
4 servings
What are the main ingredients in Fabulous Beef Fillet?
Beef, Capers, Creme Fraiche, Dried Tarragon, Feta, Green Beans, Green Leaves, Hazelnuts, Mustard Vinegar, Potato
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?
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 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. 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. 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.
What should be prepared from my kitchen to make Fabulous Beef Fillet?
Beef, Capers, Creme Fraiche, Dried Tarragon, Feta, Green Beans, Green Leaves, Hazelnuts, Mustard Vinegar, Potato
How many calories does Fabulous Beef Fillet have?
901 calories
How much fat content does Fabulous Beef Fillet have?
grams