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MEET MEAT. MEAT FRESH.

  • FREE DELIVERY For orders over $109 within Greater Sydney

MEET MEAT. MEAT FRESH.

  • FREE DELIVERY For orders over $109 within Greater Sydney

Beef Fillet with Seasonal Greens & Lemon Garlic Cream

THIS FRESH AND VIBRANT RECIPE CELEBRATES THE MOST TENDER OF BEEF CUTS AND SEASONAL GREENS. SO QUICK AND EASY, YOU WILL HAVE TIME TO SAVOUR WITH YOUR FAVOURITE GLASS OF RED.

Cooking Method

Lemon Garlic Cream

  • Combine ingredients in a bowl and whisk until combined and smooth. Adjust seasoning to taste.

Brussels Sprouts

  • Trim the base of the sprouts* and cut in half.
  • Heat a frying pan on medium-high and add the butter and olive oil. Add the sprouts* cut side down (prepare in batches if there is insufficient space to have all sprouts cut side down).
  • Season with salt, pepper and paprika and allow to cook undisturbed until they start to brown on the bottom.
  • Sprinkle with garlic, parmesan and breadcrumbs and toss/turn periodically until the sprouts* are golden and crispy.
  • Serve in a bowl with the crispy pieces of parmesan and breadcrumbs from the bottom of the pan.

Fillet

  1. Bring to room temperature. Place fillet on the bench at least 30 mins before you intend on cooking it to allow it to come to room temperature. This process can be accelerated by placing the packaged fillet in room-temperature water for 10 minutes or so.
  2. Pat the fillet dry. Remove the fillet from the packaging and pat it dry with a paper towel. This helps to ensure maximum caramelisation.
  3. Oil the steak and season well. Use a little mild vegetable oil (e.g. rice bran) to coat the surface of the steak, then season liberally with salt. Do not oil the pan/BBQ.
  4. Crank up the heat. Preheat your frying pan or BBQ on high and ensure it is sizzling hot before putting the steak on.
  5. Ensure maximum surface contact. Check that the steak is flat against the surface of the pan/BBQ plate, this will help to ensure even caramelisation. At the first sign of little beads of moisture coming to the surface, flip the steak and cook on the other side until the first sign of moisture comes through. If using a meat thermometer, aim for an internal reading of 55°C (medium rare).
  6. Rest. After cooking, rest the steak for at least 5 minutes to allow the juices to settle, then serve and ENJOY!

INGREDIENTS

Lemon Garlic Cream

  • 1/4c Crème Fraiche or sour cream
  • 1 tbsp Olive oil
  • 1 tsp Dijon mustard
  • 1 small clove garlic-crushed to a paste
  • ½ tsp finely chopped lemon zest
  • 1 Tbsp lemon juice
  • 2 pinches salt
  • Pepper

Brussels Sprouts

  • 300g Brussels sprouts*
  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 1 garlic clove (minced)
  • 4 pinches salt
  • ½ tsp paprika
  • Black pepper to taste
  • 1 ½ Tbsp finely grated
  • parmesan
  • 1 ½ Tbsp panko breadcrumbs
Recipes

GARLIC RUBBED FLAT IRON WITH HEARTY WINTER SALAD

THIS FRESH AND VIBRANT RECIPE CELEBRATES THE MOST TENDER OF BEEF CUTS AND SEASONAL GREENS. SO QUICK AND EASY, YOU WILL HAVE TIME TO SAVOUR WITH YOUR FAVOURITE GLASS OF RED.

Beef Fillet with Seasonal Greens & Lemon Garlic Cream

THIS FRESH AND VIBRANT RECIPE CELEBRATES THE MOST TENDER OF BEEF CUTS AND SEASONAL GREENS. SO QUICK AND EASY, YOU WILL HAVE TIME TO SAVOUR WITH YOUR FAVOURITE GLASS OF RED.