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.
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But in the mean time, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (dairy and garlic-free).
Beef Fillet with Garlic Tahini Sauce
- 1.2 kg Scotch Fillet - or rib eye
- 2 tbsp olive oil - extra virgin
- 1 tbsp sea salt
- Ground black pepper - to taste
- 1 clove/s garlic - minced
- 1 tbsp hulled tahini
- 250 g full-fat natural yoghurt (1 cup)
- Pre-heat the oven to 150°C / 300°F.
- 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 brown and caramelised on all edges. Use tongs to turn it.
- Then, simply place in the oven 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 makes it super moist.
- To make the tahini sauce, mix all the ingredients together in a serving bowl.
- 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.
- In an airtight container in the fridge.
- Left overs are great to make a roast beef sandwich, roll, wrap or salad.