BEEF FILLET ON THE BONE CARRESSED WITH BALSAMIC VINEGAR, FRIED FETA AND CAPERS
The fillet is the foremost steak in many South African households. This particular cut that we presenting today includes the beef fillet on the bone and is finding its way onto the menu boards of contemporary restaurants as chefs rediscover the rustic appearance of the bone-in steak and the flavour this brings. The bone neatly ‘bookends’ the meat which promises all the melting tenderness of the fillet making it ideal for presenting at a dinner party together with sweet potato mash, and charred green beans It is finished off with a sweet and sticky balsamic glaze, fried feta and crunchy walnuts.
COMPLIMENTARY TO THE DISH
Garden salad with sliced peaches
4 x 300g Beef Fillet on the Bone
800g Sweet Potato
3 Garlic Cloves
400g Green Beans
50 ml Flour
200 ml Balsamic Vinegar
Salt & Pepper
For the sweat potato mash let us boil the kettle. Place a pot over a medium-high heat with 3cm of boiling water covering the base. Once boiling, place the pealed and cut sweet potato chunks in a colander over the pot. Allow to steam, covered, for 18-25 minutes until cooked through and soft. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter and olive oil and a 20m of milk. Mash with a potato masher until it has a smooth consistency and combined. Season to taste and cover to keep warm.
Place a small pan over a medium heat and add 50m of olive oil to the pan. Add the capers and deep fry it for 1 to 2 minutes shifting occasionally until it turns crunchy. Remove from the pan and let is rest, and cover to keep warm.
Return the pan to a medium-high heat with a drizzle of oil and add the green beans. When hot, fry the grated garlic for 2/3 minutes, shifting constantly, until fragrant. Add the green beans and fry for 6-7 minutes until charred, shifting occasionally. Remove from the pan, toss with a squeeze of lemon juice, seasoning, and cover to keep warm.
Place a large pan, to a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as they colour. Remove from the pan on completion and rest for 5 minutes before serving.
No cut the feta cubes in small chunks in a bowl, add some flour and toss to coat. Return the pan to a high heat with a drizzle of oil. When hot, fry the feta for 30-60 seconds per side until slightly golden, shifting gently. Remove from the pan on completion and set aside. Keeping the pan on the heat, pour in the balsamic vinegar, 3 tbsp of a honey, and 150ml of water. Simmer for 10-12 minutes, until reduced to a sticky glaze.
Plate up the sweet potato mash and the garlic-charred green beans. Place the fillet on the bone and top with the fried feta cubes. Drizzle over the sticky balsamic sauce and garnish with the crunchy fried capers