Barbecued Beef Fillet with Three Flavoured Butters
For a simple, easy cook that always feels celebratory, you can’t go past a quality beef fillet. We like to have a stash of flavoured butters on hand to serve alongside so your guests can choose their own adventure.
Ingredients
Olive oil, for rubbing the beef
3-4 Tbsp your favourite meat rub
For the butters:
100g Lewis Road Creamery 10 Star butter, softened
Plus your choice of...
Green Olive, Caper, and Parsley
½ jar Farro green olives, pitted and roughly chopped
2 Tbsp capers, roughly chopped
2 Tbsp finely chopped parsley
Harissa and Tomato
1 Tbsp Alexandra’s rose harissa
2 Tbsp tomato paste
Lemon, Garlic, and Thyme
2 cloves garlic, finely chopped
Zest of 1 lemon
2 tsp fresh thyme leaves
Method
Remove the beef from the fridge at least 30 minutes before cooking to allow it to come to room temperature. Remove the sinew and tie the beef with string, folding under the thin end piece so that the fillet is evenly shaped. Lightly oil the beef and sprinkle with the rub.
Heat a barbecue hot plate to a medium heat. Grill the fillet for 20 minutes, turning 4 times so the meat is cooked evenly. Lower the heat and cook for another 5 minutes for medium rare beef (52-55°C if using a meat thermometer), then set aside to rest, covered loosely with baking paper and a clean tea towel, for 15 minutes before slicing.
If roasting, preheat the oven to 200°C. Heat a pan and sear the fillet for 2 minutes each side, then transfer to a roasting dish and roast for 20-25 minutes for medium rare (52-55°C if using a meat thermometer). Remove and set aside to rest, covered loosely with baking paper and a clean tea towel, for 15 minutes before slicing.
For the butters:
Mix all the ingredients together in a bowl until well combined. Lay on a sheet of baking paper or cling film and roll up into a thin cylinder. Chill or freeze until required.