Fillet of Beef & Tarragon Sauce

Name: Fillet of Beef & Tarragon Sauce
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: Balsamic Vinegar; Beef; Beef Stock; Butternut; Dijon Mustard; Dried Tarragon; Free-range Beef Fillet; Onion; Onions; Salad 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.

Fillet of Beef & Tarragon Sauce

with roasted butternut & balsamic dressed leaves

4.8

42 reviews

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 10ml
Dried Tarragon - 5ml
Dijon Mustard - 5ml
Balsamic Vinegar - 10ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 150g
Salad Leaves - 20g

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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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 20ml
Dried Tarragon - 10ml
Dijon Mustard - 10ml
Balsamic Vinegar - 20ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 300g
Salad Leaves - 40g

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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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 30ml
Dried Tarragon - 15ml
Dijon Mustard - 15ml
Balsamic Vinegar - 30ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 450g
Salad Leaves - 60g

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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/" title="View all our recipes with Beef at eCook">Beef fillet slices and drizzle over the tarragon sauce. Serve with the roasted Onion and Butternut alongside the dressed leaves. Well done, Chef!

Butternut - 1kg
Onions - 2
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 40ml
Dried Tarragon - 20ml
Dijon Mustard - 20ml
Balsamic Vinegar - 40ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-fillet/" title="View all our recipes with Free-range Beef Fillet at eCook">Free-range Beef Fillet - 600g
Salad Leaves - 80g

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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, Free-range Beef Fillet, Onion, Onions, 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?

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!