It’s been too long since I posted my last recipe and quite honestly, I’ve been putting a lot of thought as to what to post next. I have shared quite a bunch of what I’m good at, and I hope that you’ve enjoyed the previous recipe. Tonight my friends, we feast on beef filet with a side of potatoes.
The list is somewhat short, but the taste won’t be short of being awesome.
- Australian/Brazilian Prime beef filet (From the supermarket, usually weighs around 2 kg)
- 2 cups white wine
- 1 cup honey
- 1/2 cup basil
- 1/2 cup oregano
- 2 tbsp Dijon mustard (Please don’t use that American yellow liquid they call mustard. The cows didn’t die to be treated like this)
- 2 tsp salt
- 1/2 tsp black pepper
- Fresh mushrooms and red onions, chopped, a whole lot of em
Poke some holes in the meat (unless you want to go pro, then buy a meat syringe, I’d totally recommend that), and mix it with everything else. Cover the bowl with cling film, and let the whole thing sit in the fridge for at least 6-8 hours. The more the merrier.
To cook the filet, grease an oven tray, and on the stove (high heat) cook it for 7 minutes on each side. This will create a crust that keeps the beef tender and juicy (Google Maillard reaction). When you’re done, add the rest of what’s in the bowl (onions, mushrooms, and marinade) into the tray, and cook everything in the oven for 25-30 mins, medium to high heat.
For the potatoes, you’ll need some potatoes (obviously), mustard seeds, honey, salt, pepper, and some rosemary. Wash and scrub (but don’t peel) the potatoes, and season them with all of the above. Drizzle some honey and throw the whole thing into a greased oven tray, cook them until crispy (high heat). I’d recommend you start with the potatoes as they take quite some time to cook.