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: Pan-seared Beef Fillet

Pan-seared Beef Fillet Recipe

Pan-seared Beef Fillet  Photo : Jackie Cameron

Pan-seared Beef Fillet
Photo : Jackie Cameron

On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!

Pan-seared Beef Fillet

Ingredients : 4 - 6 portions

100 ml Sherry

100 ml Brandy

60 g Frozen Butter

1 sprig Rosemary

1 garlic clove

Method :

1) Keep the pan to the side after searing the fillet

2) Heat this pan when the beef is ready for serving, add the two alcohols (or any two alcohols of your choice) and allow to reduce and lift off all the pan juices. Once boiling add the rosemary, garlic clove and whisk in the frozen butter. Add all beef juices and pan juices to this sauce to give a lovely meaty flavour. Serve hot or warm; both are just as delicious.

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

Pan-seared Beef Fillet and Garlic Risotto Recipe

Beef Fillet Garlic Mushroom Risotto  Photo : Jackie Cameron

Beef Fillet Garlic Mushroom Risotto
Photo : Jackie Cameron

Pan-seared Beef Fillet, Garlic and Mushroom Risotto with Fresh Asparagus Recipe

After the delicately flavoured first course, I suggest a robust main dish. Pan-seared beef fillet, cooked to your required preference, with fresh asparagus and an intense garlic and mushroom risotto will fill your heart and satisfy your appetite. Superb!

Yields : 2

Ingredients :

15ml Olive Oil

15ml salted Butter

100g chopped Onion or 1 medium

3 Garlic Cloves or to taste

½ cup Risotto Rice

250ml White Wine

40g chopped Button Mushrooms or 4

40g chopped Brown Mushrooms or 1 large

700ml excellent quality Beef Stock

Method :

1) Heat a heavy based pot. Add olive oil and butter. Then add the onion, garlic and sauté well

2) Add rice and stir to allow each grain to be coating with the oil

3) Add the wine and stir

4) Allow the wine to be completely absorbed and then start adding the hot beef stock.  Add one ladle at a time stirring continuously so the grains are evenly cooked. (Chef’s note: the liquid amount is only a guideline)

5) At this stage you could always cook it fully or ¾ of the way and then complete cooking on service by reheating and adding the last of the hot liquid.  The risotto must be creamy and moist with a slight textured to it. Not stodgy or dense.

6) Serve with beef fillet, prepared to your required preference, and fresh asparagus

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