So you have a special occasion coming up. The boss is coming to dinner, it’s your partner’s birthday or you just feel like a little treat. You absolutely have to make these super simple but unbelievably stunning, deconstructed Beef Fillet Pies. Tender beef fillet rolled in pepper that literally melts in your mouth resting on a bed of rosemary infused Yorkshire pud. It doesn’t stop there. How about you dress it with a rich, cabernet sauvignon reduction and a delicious dollop of horseradish cream. A match made in Sunday roast heaven. Food utopia……only this kind of perfection is not the imaginary kind.
Prep time: 25 Minutes Cooking time: 45 Minutes $$-$$$ Medium to Exie (special occasion material)
Serves 4
Olive oil
1 x 800gm Eye fillet roll
1 tbs of cracked mixed pepper (Black will do but the mixed pepper is more subtle)
Sea salt
4 tbs of store bought horseradish cream
For the Cab Sav Sauce:
500ml of decent Cabernet Sauvignon
250 ml of beef stock
1 sprig of rosemary
1 clove of garlic, whole but bruised
40gm of butter, cubed
For the Yorkies:
3/4 cup of plain flour
A good sprinkle of sea salt and pepper
1 sprig of rosemary, leaves removed and finely chopped
1 egg, lightly beaten
1/4 cup of water
1/2 cup of warm milk
40gm of butter
Pour the wine into a saucepan and add the rosemary and garlic. Bring to the boil, reduce to a simmer and allow to reduce by half, approximately 40-45 minutes. Add the beef stock and season with a little salt and pepper. Bring the liquid back to the boil and again reduce by at least half so you are left with about 1 cup of liquid. Just before serving remove from the heat and whisk in the butter
Preheat the oven to 180°C. Tear off a piece of baking paper and sprinkle it liberally with sea salt and the cracked pepper. Rub the fillet with a little olive oil and roll the fillet across the paper, covering it all over with the salt and pepper mix.
Heat a large frypan to a high heat and brown the fillet on all sides until lovely and golden. Either pop the pan in the oven or transfer the fillet to a baking tray and place it in the oven for 25 minutes for medium rare.
Divide the butter for the puddings into 4 x 10cm (non stick if you have them) ramekins and pop them in the oven for 5 minutes. Sift the flour into a mixing bowl and sprinkle with salt. Add the rosemary and make a well in the centre. Whisk the egg and water together and add to the flour until it forms a paste and then pour in the milk. Beat the mixture with a wooden spoon until smooth. Remove the ramekins from the oven and swirl the butter around to evenly coat the bottom then divide the batter between the ramekins. Pop back in the oven and bake for 20 minutes or until puffed and golden.
Remove the fillet from the oven and allow to rest for 5-7 minutes. Slice the fillet into 1.5cm thick slices. Remove the puds from the ramekins and place them in the centre of your serving plates. Divide the beef fillet slices between each pudding and place them on top. Drizzle over the sauce and dollop on the Horseradish cream and garnish with a sprig of rosemary. Serve with greens or veg of your choice.