This is the perfect recipe for a week night or if you’re planning on spoiling someone special. I don’t eat carbs during the week but this meal goes perfectly with a baked potato.
2 x 150g beef fillet medallions, room temperature
Sage and rosemary grind
2 brown onions, sliced
2 garlic cloves, crushed
1/2 a packet green beans, topped and tailed
2 tbsp good quality mayo
1 tbsp Dijon mustard
Preparation 10 minutes
Cooking time 10 minutes
Boil the kettle and place a griddle pan on high heat.
Dress a plastic chopping board with a generous amount of sea salt, cracked black pepper and the sage and rosemary grind. Pat the fillets dry with paper towel, then push the meat into the seasoning until evenly covered.
Place a non-stick frying pan on high heat and add 1 tablespoon of olive oil. Chuck in the onions, crushed garlic and sugar plus 100ml of boiling water. Once the water has reduced add another drizzle of olive oil and sea salt and fry until caramelized. This will take about 10 minutes.
Place a small pot on high heat, add boiling water and boil the beans for 3 minutes. Place the beans in an ice bath to stop them from over cooking.
Once the griddle pan is extremely hot, drizzle the fillets with olive oil and cook for 4 minutes on each side for medium-rare. I usually take the lid of the bean pot and push down on the meat, this gives it a beautiful char. Rest for 4 minutes.
In a bowl mix the mayo and mustard until combined. Chuck the beans back into the pot a drizzle with olive oil and warm up.
To serve place a tablespoon of mayo onto each plate, divide the beans and place the onions on top of the fillet and enjoy ❤