What are the main ingredients in Fillet of Beef & Tarragon Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

THE TOSS UP: In a bowl, combine the shredded salad leaves, the remaining balsamic vinegar, a drizzle of oil, and seasoning. 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. 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!

What should be prepared from my kitchen to make Fillet of Beef & Tarragon Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Fillet of Beef & Tarragon Sauce

Name: Fillet of Beef & Tarragon Sauce
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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.

Fillet of Beef & Tarragon Sauce

with roasted butternut & balsamic dressed leaves

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beef
Beef Stock
Butternut
Dijon Mustard
Dried Tarragon
Free-range Beef Fillet
Onion
Onions
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Fillet of Beef & Tarragon Sauce

Serves 1

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!

Butternut - 250g
Onion - 1
Beef Stock - 10ml
Dried Tarragon - 5ml
Dijon Mustard - 5ml
Balsamic Vinegar - 10ml
Free-range Beef Fillet - 150g
Salad Leaves - 20g

Download the Recipe

Serves 2

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!

Butternut - 500g
Onion - 1
Beef Stock - 20ml
Dried Tarragon - 10ml
Dijon Mustard - 10ml
Balsamic Vinegar - 20ml
Free-range Beef Fillet - 300g
Salad Leaves - 40g

Download the Recipe

Serves 3

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!

Butternut - 750g
Onions - 2
Beef Stock - 30ml
Dried Tarragon - 15ml
Dijon Mustard - 15ml
Balsamic Vinegar - 30ml
Free-range Beef Fillet - 450g
Salad Leaves - 60g

Download the Recipe

Serves 4

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!