Fillet of beef with date relish

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 1 Organic Orange
  • 1 piece(s) (approx. 20 g) Ginger
  • 800 g Fillet of beef (middle piece)
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS clarified butter
  • 2-3 TABLESPOONS Maple syrup
  • 5 TABLESPOONS Oil
  • 200 g dried pitted soft dates
  • 5 Shallots
  • 2 TABLESPOONS Flour
  • 1⁄2 Potty Coriander

Directions

  1. 1

    Orange hot wash and dry. Peel the peel into strips with a pestle ripper or peel thinly and cut into fine strips. Halve the orange and squeeze it. Peel ginger and chop finely.

  2. 2

    Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat fillet of beef dry. Rub with salt and pepper. Heat clarified butter in a pan. Brown the fillet thoroughly all around.

  3. 3

    Finally fry the ginger and orange peel briefly. Deglaze with 3 tbsp. orange juice. Boil off the meat and turn the fillet in it. Place in an ovenproof dish. Set the pan aside. Spread the fillet with 1-2 tbsp. maple syrup.

  4. 4

    Roast in a hot oven, preferably with a roasting thermometer, for 30-40 minutes depending on the thickness of the fillet (core temperature approx. 65 °C).

  5. 5

    In the meantime, mix the stock in the pan with the remaining orange juice, 1 tbsp. oil and 2 tbsp. water. Cut dates finely and mix with the orange sauce. Season to taste with salt and pepper and put aside covered.

  6. 6

    Spread the finished fillet of beef again with 1 tablespoon of maple syrup. Let it cool down.

  7. 7

    Peel the shallots and cut into fine strips. Mix shallots and flour in a bowl. Heat 4 tablespoons of oil in a frying pan. Fry the shallots until crispy brown, turning them over and let them drain on kitchen paper.

  8. 8

    Wash the coriander, shake dry and pluck off the leaves. Just before serving, cut the fillet into very thin slices with a slicing machine or a sharp knife. Arrange on a plate.

  9. 9

    Spread shallots, date relish and coriander over it.

Nutrition Facts

KCAL
240 kcal
CARBS
18 g
FATS
10 g
PROTEINS
18 g