A beautifully cooked Beef Fillet deserves simple treatment and bold flavour. This whole tenderloin is seared to create a rich golden crust, basted with butter, garlic and fresh herbs, then roasted until perfectly blushing in the centre. Finished with a vibrant homemade chimichurri packed with fresh parsley, garlic and a subtle chilli kick, this recipe delivers restaurant-quality results with every slice.
Ingredients (Beef Fillet)
- 1.5kg Beef Tenderloin
- 2 Tbsp Olive Oil Or Neutral Veg Oil
- Sea salt flakes & freshly ground pepper
- 2 Tbsp unsalted butter
- 2 Garlic cloves light crushed
-
2 sprigs fresh rosemary or thyme
Ingredients (Chimichurri)
- 1 cup fresh flat-leaf parsley, very finely minced
- 4 Cloves garlic, finely minced
- 1 tsp dried oregano
- 1 tsp red chilli flakes
- 3 Tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1tsp salt
- 1/2 tsp freshly cracked black pepper
Instructions
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Prepare the Chimichurri
Place the dried oregano, chili flakes, and salt into a bowl, and add a small splash of warm water to let the herbs hydrate.
Add the finely chopped parsley and garlic.
Whisk in the red wine vinegar and olive oil until the sauce is well combined but not emulsified.
Let the sauce rest for at least 15 to 30 minutes (or overnight in the fridge) for the flavors to meld
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Season and Sear the Beef
Remove the tenderloin from the fridge about 30 minutes before cooking to bring it to room temperature.
Rub the fillet evenly with oil, and season generously with coarse salt and black pepper.
Place a large, heavy-based skillet (like a cast-iron pan) over high heat until it is smoking hot.
Place the whole fillet into the hot pan and sear on all sides until a deep, flavorful brown crust forms (about 6 to 8 minutes total)
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Baste and Finish in the Oven
Toss the butter, crushed garlic, and herbs into the pan.
Tilt the skillet slightly and use a spoon to repeatedly baste the hot, foaming butter over the meat.
Transfer the skillet directly into a preheated oven at 200° C (400° F) for about 15 to 20 minutes depending on the thickness.
Use a meat thermometer to pull the meat out when it reaches 50° C (122° F) for medium-rare.
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Rest and Serve
Place the fillet on a cutting board, tent with foil, and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat.
Slice into thick medallions and serve topped generously with the chimichurri sauce.
