Cook Culinary Studio

 
Valentine fillet 21/02/2010
 
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balsamic fillet with peppers
This adaption of the Christmas fillet was a simple dish to whip up for a Valentine’s lunch. Because I served it with “Darren’s potato bake” which is very creamy, it needed no additional sauce and was garnished with only a snip of a packet and some fresh herbs from my garden.

This can even be made the day before and placed in the fridge sliced or un sliced. Its incredibly tender and should be served at room temperature even if served with hot vegetables and potatoes.

You could also drizzle some pesto over the fillet or serve with bottled tomato and chilli jam. If the peppers look too bland, toss them in whatever salad dressing you have in the fridge first-preferably a vinaigrette and then place them on the fillet. 

Balsamic and Pepper  Fillet
1 large beef fillet 
1 cup balsamic vinegar
Maldon salt
Olive oil
1 packet roasted peppers (from Fournos or Woolworths.), drained

  1. Place the fillet in a plastic bag, pour over balsamic vinegar and marinate overnight, turning occasionally. Remove from fridge and allow to come to room temp before cooking.
  2. If using a large fillet, tuck the tail underneath the fillet
  3. Pat fillet dry, place in a roasting pan on a non stick mat then rub a little olive oil over it and sprinkle with Maldon salt
  4.  Roast at 70 ˚C for 4 hours. Allow to rest for a few minutes before carving into slices.
  5. Place on a platter and top with peppers. serve at room temp
 


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