TEXAN STEAKHOUSE BEEF FILLET

- METHOD -

Switch your oven on at 180˚C.

Then take your fillet out of the packet and pat it dry with a paper towel. Using a sharp knife, cut incisions into the fillet all over the top and sides. Do not go too deep, the cuts can be half a centimetre each.

Insert the garlic and rosemary into the incisions. This step is important because it gives the fillet great flavour.

Then rub the salt, pepper and Cape Herb & Spice Texan Steakhouse Rub all over the fillet and place it on grilling rack or tray.  Pour the oil over the fillet making sure that the whole surface is covered.

Place the fillet into the oven and grill it for 15-20 minutes depending on the size.

While the fillet is cooking, make your polenta as per package instructions.

Then in a non-stick pan, add your butter and sauté the carrots on high heat adding the honey and orange juice. This should take about 3-5 minutes because you want them to be crunchy.  

When the fillet is done, allow it to rest for 5-10 minutes. Do not skip this step. You will then slice the fillet as thickly as you like it just before serving.

While the fillet is resting, pour in all the ingredients for the sauce into a small pot and bring to a boil. Then set aside.

To serve, layer the polenta, fillet slices, carrots and mustard sauce.

Chef’s note: The time allocation is for a medium-rare fillet. If you prefer yours medium, add 5 minutes and if you like it medium-well then add another 5 minutes to your oven-time. Be very careful not to let the fillet dry out as this takes away from the flavour.

Recipe concept & photography by Ichumile Mpumlwana 

Follow her on Instagram: @ because_i_like_nice_things and Visit her Website: https://www.becauseilikenicethings.com/