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- Fillet of beef with Café de Paris butter
Fillet of beef with Café de Paris butter
- Skye Gyngell
Published: June 3, 2021 at 2:37 PM
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Serves 4
Easy
Total time: 45 mins
+ chilling
A star rating of 4 out of 5.3 ratingsRate
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Make this impressive fillet of beef with Café de Paris butter and deep-fried courgette flowers – the homemade butter is definitely worth the effort and freezes well, so you can make a batch to save for another day
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Make this fillet of beef recipe as part of a dinner party menu alongside our angel food cake with mango and farm lettuce with caesar dressing.
Ingredients
Nutrition
CAFÉ DE PARIS BUTTER
-
20g tomato ketchup
-
1 tsp Dijon mustard
-
1 tsp capers
-
2 small shallots
peeled and finely diced
-
a bunch chives
finely snipped
-
a small bunch thyme
leaves picked
-
1 clove garlic
chopped
-
3 anchovy fillets
-
1 tsp Worcestershire sauce
-
½ tsp madras curry powder
-
½ tsp sweet paprika
-
1 lemon
zested and ½ juiced
-
1 orange
zested
-
250g unsalted butter
softened
BEEF
- 4 x 200g fillets beef fillets
COURGETTE FLOWERS
-
500g ‘00’ flour
-
1 egg white
-
2 tbsp olive oil
-
for deep-frying sunflower oil
-
8 courgette flowers
halved lengthways
Nutrition: per serving
- kcal692
- fat49.3g
- saturates23.9g
- carbs17g
- sugars1.7g
- fibre1.9g
- protein44.1g
- salt0.7g
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Method
-
step 1
For the butter, put the ketchup, mustard, capers, shallots, chives, thyme, garlic, anchovies, worcestershire sauce, curry powder, paprika, lemon zest and juice, orange zest and a pinch of sea salt into a food processor and blend until smooth. Add the butter and blitz again until well combined. Tip onto a sheet of foil and wrap the butter up into a long sausage shape. Chill until firm.
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step 2
Season the beef fillets generously all over. Heat the oil in a pan over a medium-high heat. Once the pan is hot, cook the beef undisturbed for 5 minutes on each of the long sides, and 1 minute on each of the shorter sides. Remove to a warm dish and spoon a tablespoon of the butter over each fillet. Rest in a warm place for 10 minutes to allow the butter to melt into the resting juices.
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step 3
While the beef is resting, prepare the courgette flowers. Tip the flour into a bowl with a pinch of salt, then make a well in the centre using the back of a spoon. Slowly whisk in 700ml of ice-cold water until you have a smooth, lump-free batter. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the egg white into the batter, followed by the olive oil. Fill a pan no more than a third full with sunflower oil and heat to 180C or until a cube of bread browns in 30 seconds. Gently dip the courgette flowers into the batter and fry in batches for 1-2 minutes each until golden brown. Drain on a plate lined with kitchen paper and season with sea salt flakes.
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step 4
Serve one beef fillet per person on warm plates, with the flowers alongside. Spoon over the butter and serve at once.
Have a craving for beef fillet now? Also try our beef fillet with port sauce and chips recipe
Authors
Skye Gyngell
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A star rating of 4 out of 5.3 ratings
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