Grilled Beef Fillet

Grilled Beef Fillet with Leek and Onion Potato Bake and a Creamy Garlic Sauce

Ingredients:

  • FOR THE FILLET:
    • Beef Fillet pieces
    • Fresh Rosemary
    • Fresh Thyme
    • Salt and Pepper
  • FOR THE POTATO BAKE:
    • 2 – 3 Baby leeks
    • 1 Large Onion
    • 4 large Potatoes
    • 250 ml Cream
    • Vegetable Spice
    • Butter
    • Cheddar Cheese
    • Olive oil
  • FOR THE SAUCE:
    • 2 – 3 Garlic cloves
    • Butter
    • Cream
    • Corn flour
    • Cognac

Method:

  1. FOR THE FILLET:
    1. Finely chop the Rosemary and thyme
    2. Rub the fillet with some olive oil and the chopped herbs
    3. Season with salt and pepper
    4. Grill the fillet on a hot pan/griddle until cooked to preferred degree – be careful not to overcook
  2. FOR THE POTATO BAKE:
    1. Grease an ovenproof dish with butter
    2. Slice potatoes into thin layers
    3. Slice the onions and leeks into thin rings
    4. Place a layer of potato in the ovenproof dish, followed by a thin layer of onion and leeks
    5. Sprinkle some vegetable spice, olive oil and salt and pepper over the layers
    6. Repeat this process until the dish is full – or until the correct amount of potatoes has been added according to your preference
    7. Pre-bake the potatoes in a preheated oven at 180oC for about 20 – 25 minutes or until the potatoes start to get tender and soft
    8. Pour over the cream, add some pieces of soft butter and some more seasoning and vegetable spice, and top off with a generous amount of grated cheddar cheese
    9. Bake at 180oC for a further 10 – 15 minutes until the cheese starts bubbling and the potatoes are cooked through
    10. Serve warm
  3. FOR THE SAUCE:
    1. Heat up some butter in a very hot pot
    2. Peel and crush the garlic and add to the melted butter
    3. Let the butter and garlic cook together allowing all the flavours of the garlic to intensify
    4. Add the cognac to the garlic and butter and allow all those flavours to intensify
    5. Reduce the heat and slowly add the cream to the pot
    6. Let the cream simmer with the garlic for about 10 minutes until it starts to thicken
    7. Thicken the sauce with some corn flour mixed with some cold water (to make a paste) until the desired consistency is reached
    8. Season to taste