CHEF SAM BERG Chargrilled Beef Tenderloin
- Prep time 25Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Tenderloin
- Serves 10
This Beef Eye Fillet is seared on the barbecue, then slow-cooked to perfection and served with roast vegetables, chargrilled asparagus, and a rich jus for a flavourful, elegant dish.
Ingredients
Beef:
- 2kg beef fillet steak
Other Ingredients:
- 1 small bunch thyme
- 1 small bunch rosemary
- Olive oil for brushing
- Sea salt and freshly cracked black pepper
Serving Suggestions:
- Roast vegetables
- Chargrilled asparagus
- Jus
- Pickled vegetables
- Watercress
- Miso mayonnaise
- Steamed rice
Method
- Trim any fat and sinew from the fillet. Tie thyme and rosemary together into a small bunch. Dip the herb bunch into olive oil and lightly brush the fillet with oil. Season with sea salt and freshly cracked black pepper.
- Heat the barbecue to a high heat. Place the beef fillet on the barbecue and sear for 15 minutes, turning every 3-4 minutes. Move the fillet to an area with indirect heat, cover with the barbecue lid, and cook, turning once.
- Cook the beef until the core temperature reaches between 58°C and 65°C for medium, or to your liking. Remove the beef and place it on a carving board, covering it loosely with foil. Allow it to rest for 10 minutes.
- Slice the beef into 10mm thick slices and serve with roast vegetables, chargrilled asparagus, and jus.
