Recipe: Roasted Spiced Beef Fillet
“It’s a take on traditional spiced beef. What I’ve done is taken all the traditional ingredients but replaced the housekeeper’s cut with a fillet of beef – this is a much more noble cut” – Patrick Clement, Pallas Foods Business Development Chef.
This recipe takes all the complex ingredients that give spiced beef it’s distinctive taste – cloves, coriander, juniper berries – and marries them with a succulent and prime fillet of beef, elevating it from Sunday roast favourite to an elegant dish suitable for any high-class restaurant.
Cured in all-natural beetroot juices, and served with delicious roasted mangoes and figs, this recipe will give diners the luxury and expanse of flavours they expect around Christmas time.
- 1.8 kgs barrel of beef (490594)
- 60g brown Demerara sugar (Z313001)
- 15 g black treacle (Z229017)
- 25g black peppercorns (SP259)
- 10g allspice
- 5g coriander seeds (Y181)
- 25g juniper berries (SP262)
- 12g cloves (84810)
- 12g salt
- Beetroot juice (6506)
- Sweet potato (VP717)
- 8 figs (FW575)
- 4 mango (FW619)
- Balsamic glaze (MS410)
- Port wine (AL304)
- Salt and pepper
- Trim the Barrel Fillet of Beef and marinate in beetroot juice overnight.
- Ground in a granite pestle the juniper berries, black peppercorns, coriander and cloves with the salt.
- Add them to the other dry ingredients with black treacle to complete the rub mix.
- Keep some marinade in the fridge to do the reduction later.
- Rub the beef all over. Wrap in clingfilm and place in the fridge for 48 hours.
- Peel and cook the sweet potatoes to make the purée.
- Prepare the mango and figs.
- In a pan at medium heat reduce some beetroot juice from marinade and Port wine.
- Add some balsamic cream and reduce. Check seasoning.
- Remove the cling film from the fillet and remove all mix. Cut the fillet into medallions.
- Panfry the barrel of beef fillet and finish in the oven.
- Serve with roasted Fig, panfried mango and sweet potato purée.
- Finish with some beetroot and port wine reduction.
- Garnish with some baby leaves.
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