Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Beef Fillet Recipes

Beef Fillet Salad Recipe

Beef Fillet Salad Photo : Karen E Photography

Beef Fillet Salad
Photo : Karen E Photography

Beef Fillet Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sweltering heat and an overindulgent festive season leads me to consider cool, refreshing, healthy eating. It’s a good way to start the year. See if you can make it last! Any hot, main course on such sultry evenings would be wasted on me. I have, therefore, chosen beef salad with peas, caramelised red onions and soft feta. I know you’ll like it too.

Serves: 4

Ingredients:

  • 300gr Beef Fillet
  • 10gr Salted Butter

Method:

  1. Get a pan really hot on the heat, add the butter, when melted place the beef in the pan and sear on all the sides.
  2. Place on an oven tray, place in the oven at a 260C for about 5-7min (depending on how you would prefer it to be cooked), this will be medium to rare. Allow some cooling and resting time, then cut the beef into thin slices.

Caramelised Red Onions

Yields: 4

Ingredients:

  • 655gr Onions, thinly sliced
  • 500ml Red Wine
  • 150gr Treacle Sugar

Method:

  1. Place all the above ingredients into a heavy based pan. Allow to simmer until onions are caramelised and most of the red wine has reduced to make a red wine syrup that is coating the onions (which takes about 35 minutes).

Ingredients:

  • 60gr Feta Cheese, roughly broken
  • 65gr Peas, cooked
  • 25gr Red Onion, sliced
  • 45gr Caramelised Red Onions
  • 30g Pecan Nuts

Method:

  1. Place the sliced beef on a salad platter, top with feta, peas, red onions, caramelised red onions and pecan nuts.  Drizzle with Extra Virgin Olive Oil before serving.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Red Wine Marinated Beef Fillet Recipe

Red Wine Beef Fillet Photo : Jackie Cameron

Red Wine Beef Fillet
Photo : Jackie Cameron

Red Wine Marinated Beef Fillet

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

While driving along the R103, it came as a surprise - but I suppose it shouldn’t have - to see so many people out with their portable braais as snow turned the Midlands into a winter paradise. Does this only happen in South Africa? Keep my red-wine-marinated-steak recipe for next year - you won’t be sorry. Or you may prefer to try it on a few friends this weekend.

Serves : 4

Ingredients :

  • 4 x 150gr Beef Fillet
  • 1 (165gr) Onion, skin off, cut Chinese style
  • 4 cloves (20gr) Garlic, grated
  • 20 Whole Black Peppercorns
  • 8 Fresh Bay Leaves

Method :

  1. Place all the ingredients into a container and cover, leaving in the fridge overnight, turning the beef fillet around once.
  2. Take the beef out the marinating liquid and cook either by braaiing or searing in a pan.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Beef Fillet Roasted and Pringle Crisps

Beef Fillet Photo : Jackie Cameron

Beef Fillet
Photo : Jackie Cameron

BEEF FILLET, FRESH ASPARAGUS, ROASTED - MEDITERRANEAN STUFFED BUTTERNUT WITH PRINGLE CRISPS

A five-course dinner party sounds extremely lavish. My guests, however,  expect nothing less! With little available social time on my hands I wow  my friends with fresh flavours and quick, clever substitutes. Food that  is stress free allows me to enjoy my dinner party.

In order to make a fabulous dish, the ingredients you are working with  need to excite you. The main course is a perfect example of my  favourites: beef fillet, fresh asparagus, roasted Mediterranean stuffed  butternut with Pringles crisps.  The texture of the crisps adds a fun element to this dish. This is a  homely main course with a touch of style.

Yields: 4

Ingredients :

*1 kg Beef fillet

Oil for frying

*2 small Butternut

Stuffing

2 rounds of Herbed Feta

2 large Garlic Cloves - sliced

10 ml Dried Oreganum

4 Olives – chopped up

8 Sundried Tomatoes - sliced

3 Egg Yolks

2 slices of Bread

Salt and Pepper

*1 punnet Asparagus

60 ml Butter

*1 large Pringles Original

Method:

1) Remove sinew, portion and pan sear beef in a very hot pan with a little oil. Set aside for later cooking

2) Cut the butternut in half length ways and remove the seeds. Place into the microwave and cook for 5-7 minutes on high

3) Mix all the ingredients together for the stuffing. Place into the butternut onto a tray and cover and cook for 10 minutes, at 220̊ C, and set aside for later heating

4) Blanch asparagus and refresh in iced water and set aside for later searing

5) On service place butternut in the oven for final cooking (220ͦC for 15 minutes) and finish cooking of the beef fillet in the oven until desired doneness. When the beef is ready remove it from the oven and allow it to relax until the butternut is hot and sear the asparagus in the butter

6) Serve with Pringles crisps

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713