Char Grilled Whole Beef Fillet with a Balsamic Tomato reduction
Ingredients:
- 1 whole beef fillet
- salt and pepper
- garlic
- olive oil
- 2 – 3 shallots
- 1 – 2 cups Balsamic Vinegar
- 2 – 3 tbsp Brown sugar
- 1 Punnet Baby Tomatoes
- Baby Spinach leaves
Method:
- Season the fillet with loads of salt and pepper
- Crush 2 – 3 cloves of garlic and rub this onto the flesh of the fillet
- Heat up a griddle pan until smoking hot and add a small amount of olive oil
- Sear off all the sides of the fillet in the griddle pan
- Reduce the heat to a medium flame and allow the fillet to cook for about 10 minutes, turning it continuously.
- While the fillet is cooking, start with the sauce
- Finely chop the shallots
- Heat some olive oil in a frying pan, and add the shallots
- Crush and add 2 – 3 cloves of garlic (more if desired)
- Cook off the garlic and onion until lightly browned
- Add 1 – 2 cups of balsamic vinegar to the onion/garlic mix
- Add 2 – 3 tbsp brown sugar, and leave this on the heat to slowly reduce, stirring it continuously
- Cut up 1 punnet of baby tomatoes into halves
- Add these baby tomatoes to the balsamic vinegar sauce and allow this to cook with the reducing sauce for a further 10 minutes, until it starts thickening
- Once it is reduces, set the sauce aside to cool down for a while
- Wash the spicach leaves
- Heat some olive oil in a frying pan and add the washed spinach leaves
- Season the leaves with salt and pepper
- Keep stirring and shaking the spinach leaves until it is just wilted
- Once the fillet and the spinach is cooked, serve the fillet on top of the spinach, and pour the balsamic and tomato reduction sauce over the fillet
- Serve hot or cold