Grilled beef fillet

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy

For the sauce

3 shallots, sliced
2 cloves garlic
60ml white wine vinegar
60g fresh flat-leaf parsley leaves
20g fresh corinader leaves
10g chopped chives
10g fresh tarragon leaves
175ml extra-virgin olive oil, plus more for brushing steak
2 tsp salt
Freshly ground black pepper

For the fillets

4 beef fillet medallions, (about 170–225g each)
60ml white wine vinegar
1.25 tsp salt
Freshly ground black pepper
For the sauce:
1) Put the shallots, garlic, vinegar and all the herbs into a food processor and pulse until herbs are minced.

2) With the motor running slowly, drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.

For the beef:
1) A half-hour before cooking, remove the fillets from refrigerator. Prepare a barbecue or a griddle pan with a medium-high heat.

2) Brush the meat lightly with olive oil and season with salt and pepper. Place the fillets on the griddle and cook, without moving, until griddle marks appear, about 4 mins.

3) Turn the fillets and continue to griddle until an instant-read thermometer inserted into the fillets sideways registers about 50 degrees C, about 3 to 4 mins more. Set aside on a cutting board to rest for 5 mins before serving.

4) Divide the fillets among the plates and drizzle with some of the sauce. Pass the remaining sauce at the table.

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