Betty's Tarragon Beef Tenderloin Fillets



Beef fillet with tomato & tarragon dressing

Build muscle and boost your sex-drive

Ingredients (serves 2)

For the beef

400g prime beef fillet (in one piece, cut from the thick end)
Sea salt and black pepper
1 tbsp olive oil
A few handfuls of wild rocket leaves

For the tomato tarragon dressing

2 good sized ripe tomatoes
1 tbsp tomato ketchup
A splash of Worcestershire Sauce
1 tsp Dijon mustard
A few dashes of Tabasco sauce
A squeeze of lemon
1 tbsp balsamic vinegar
A good lug of extra virgin olive oil
1 shallot, peeled and finely chopped
A handful each of tarragon and flat-leaf parsley, chopped

Photography: Lisa Barber

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Step one

To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper, then cover with cling film and chill for at least 20 minutes.

Image: Acute Graphics

Step two

Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place in the oven. Roast for 25 minutes for medium-rare beef – it should feel a little springy when lightly pressed. Cooking’s done! Now, transfer the fillet to a warm serving plate and leave to rest for 10 minutes.
Image: Acute Graphics

Step three

Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef.





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Date: 06.12.2018, 19:35 / Views: 42574