Beef Fillet with Garlic Tahini Sauce

With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.

In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.

But in the meantime, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.

Health benefits

Beef fillet is a rich source of protein, iron, and essential vitamins like B12. The garlic tahini sauce adds healthy fats and calcium from the yoghurt and tahini, making this a nutrient-dense dish.

Ingredients

The beef fillet is seasoned simply with olive oil, salt, and pepper to highlight its natural deliciousness. The sauce is a mixture of yoghurt, tahini paste, and garlic cloves.

How to make this gluten-free beef recipe

Begin by seasoning and searing the beef fillet in a hot oven proof pan or skillet until caramelised on all sides. Finish it in the oven to cook to your preferred liking, using a meat thermometer for precision (I like this medium rare). Rest the beef before slicing to lock in the juices. Mix the garlic tahini sauce ingredients and serve alongside the beef for a perfect pairing.

Serving suggestions and how to store

Serve this dish warm with your favourite sides, such as roasted vegetables, a fresh salad, or creamy mashed potatoes. Leftovers are versatile—use them in sandwiches, wraps, pita or salads. Store in an airtight container in the fridge for up to three days.

Vary this to suit your dietary needs

For a dairy-free version, replace the yoghurt with coconut yoghurt or cashew cream. If sesame-free, swap the tahini for horseradish cream. For garlic-free, use ground cumin and a pinch of cayenne in the sauce instead.

Beef Fillet with Garlic Tahini Sauce

Prep 15 minutes minutes

Cook 1 hour hour

Total 1 hour hour 15 minutes minutes

Serves: 8

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Ingredients

• 1.2 kg Scotch Fillet - or rib eye
• 2 tbsp extra virgin olive oil - extra virgin
• 1 tsp sea salt - or to taste
• ground black pepper - to taste

Sauce

• 1 clove/s garlic - minced
• 1 tbsp hulled tahini 
• 250 g natural or Greek yoghurt (1 cup)

Method

• Pre-heat the oven to 150°C / 300°F (fan-forced).
• Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
• Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
• Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
• I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
• To make the tahini sauce, mix all the ingredients together in a serving bowl.

Serve

• When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
• Enjoy immediately with the tahini sauce and your favourite sides and salads.
• My family also love this with various mustards.

Store

• In an airtight container in the fridge.
• Left overs are great to make a roast beef sandwich, roll, wrap or salad.

Variations

Dairy-free

Replace the yoghurt with coconut yogurt or cashew cream.

Sesame-free

Omit the tahini and replace with horseradish cream. 

Garlic-free

Omit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.

 

I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!

Course: Main Course

Author: Georgia Harding

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