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
Fillet of Beef & Tarragon Sauce
with roasted butternut & balsamic dressed leaves
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
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!
What should be prepared from my kitchen to make Fillet of Beef & Tarragon Sauce?
Balsamic Vinegar, Beef, Beef Stock, Butternut, Dijon Mustard, Dried Tarragon, Free-range Beef Fillet, Onion, Onions, Salad Leaves
How many calories does Fillet of Beef & Tarragon Sauce have?
518 calories
How much fat content does Fillet of Beef & Tarragon Sauce have?
grams
Woolies Products in this dish
