Chef note
Build the dark crust before the roast goes into the oven. If the sear is timid, the whole plate loses its drama.
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Refined main
Pan-African Blackened Beef Fillet with Beetroot Potato Purée
Meat & PoultryRefined mainServes 413 ingredients8 steps
Ingredients
400g center-cut beef tenderloin, trimmed
2 tablespoons vegetable oil
1 tablespoon freshly ground black pepper
1 tablespoon Chef Stone's Secret Spice™️
8 tablespoons unsalted butter, room temperature
2 medium garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
4 large Irish potatoes, boiled
1/2 cup cooked beetroot
1/2 cup milk
Salt to taste
Butcher’s twine, as needed
Method
1
Preheat the oven to 200°C. Pat the beef dry and rub it evenly with the oil, black pepper, and Chef Stone's Secret Spice.
2
If needed, tuck the thinner end under and secure with butcher's twine so the fillet cooks evenly.
3
Heat a large pan over medium-high heat and sear the beef on all sides until a rich crust forms, about 10 minutes. Transfer to a baking dish and cool for 15 minutes.
4
Mix the softened butter with the garlic, rosemary, and thyme, then rub that aromatic butter all over the seared beef.
5
Roast for 25 to 35 minutes, or until the internal temperature reaches 57°C for a medium-rare finish.
6
Transfer to a board, cover loosely with foil, and let the fillet rest for at least 20 minutes before slicing.
7
Mash the boiled potatoes with the beetroot, milk, and any remaining butter until smooth, then season with salt.
8
Slice the rested beef and plate it beside the beetroot potato purée.
Plating direction
Present a generous slice of the blackened beef fillet, showcasing its perfectly pink center. Artfully smear the vibrant beetroot potato purée across the plate, creating a canvas of color. Garnish with a sprig of fresh thyme or a delicate microgreen for a touch of elegance and freshness.
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