Blackened Beef Fillet with Beetroot Potato Puree
INGREDIENTS
METHOD
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400g center-cut beef tenderloin, trimmed of fat
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2 tablespoons vegetable oil
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1 tablespoon freshly ground black pepper
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8 tablespoons unsalted butter (1 stick), at room temperature
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2 medium garlic cloves, finely chopped
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1 tablespoon finely chopped fresh rosemary leaves
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1 tablespoon finely chopped fresh thyme leaves
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Butcher’s twine, as needed
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4 large Irish potatoes, boiled
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1/2 cup of cooked beetroot
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1/2 cup milk
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Salt and Black pepper to taste
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Chef Stones Secret Spice™️
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Heat the oven to 200°C and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels.
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Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt, pepper and secret spice, and rub until evenly coated.
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If you have a thinner side of tenderloin, tuck it underneath and tie tightly with twine.
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Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a foiled baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes.
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Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.
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Roast until an instant-read thermometer inserted into the thickest part of the beef registers 55°C to 57°C for rare or 57°C to 60°C for medium rare, about 25 to 35 minutes.
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Transfer the beef to a cutting board and cover it loosely with foil. Let it rest at least 20 minutes before slicing.
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Combine potatoes, beetroot, milk and half a stick of butter in a bowl and mash till smooth.