Beef fillet recipe with courgette cake

Beef fillet recipe with courgette cake























A few years ago it was easy to find tender pre-packed entrecôte or sirloin steaks in our local supermarket in Nice. But nowadays you have to go to a butcher for tender steaks. Luckily the pre-packed beef fillet, tenderloin, filet de boeuf, is just as tender and tasty as it used to be. Yes, this is luxury, but sometimes it is better to have something really good, but seldom and in smaller portions.

The following recipe is easy and carefree to make on a hot summer evening. It is adapted from a French magazine and results in a rare to medium rare fillet, which reminded me of the classic Carpaccio. If you prefer your fillet medium or well done just extend the cooking time in the oven. The amount of fillet is for four persons or for two with generous fillet leftovers for a beef salad the next day. It is easy to double or treble the courgette cakes for a larger party.

2 servings

For the fillet: 4 servings or 2 with leftovers
About 500 g beef fillet, filet de bœuf
1 clove garlic, minced
About 3 sprigs parsley, minced
1 tbsp dry bread crumbs, chapelure
Freshly ground black pepper
About 2 tbsp olive oil

For the courgette cakes:, ingredients for 2 cakes:
1 medium green courgette, grated
1 egg
A small handful of freshly grated parmesan cheese
2 sprigs of parsley, minced
Freshly ground black pepper
A pinch of salt
1 tbsp rapeseed oil for the frying

For the mayonnaise:
2 tbsp good mayonnaise
1 tsp Dijon mustard

Plus you need two small handfuls of baby salad leaves.

Preheat the oven to 180⁰ C.

Mince the parsley and garlic; add the breadcrumbs and black pepper and mix in a bowl. Spread this mixture on a plate. French fillet often comes covered with a slice of lard, remove this. Oil the fillet on all sides with olive oil and roll it in the parsley-garlic-bread crumb mixture. Place the fillet in an ovenproof dish and cook in the oven for 20 minutes for rare to medium-rare. Take the fillet out of the oven, place on a cutting board and cover with tin foil for 10- 20 minutes.

While the fillet is in the oven make the “batter” for courgette cakes. Wash and dry the courgette. Then coarsely grate it. Mince the parsley and finely grate the parmesan. In a bowl whisk the egg, add the parsley, courgette, parmesan, black pepper and a pinch of salt. Add enough of grated courgette to get a thick “batter”. Mix well. You may not need to use the entire grated courgette, if you have leftover courgette you can use it the next day in an omelette.

While the fillet is resting on the cutting board cook the courgette cakes. In a frying pan warm 1 tbsp rapeseed oil over medium- high heat. Place two heaps of courgette “batter” in the frying pan and flatten a little with a spatula to make two cakes. Cook for 4 minutes, then turn and continue cooking for 3- 4 minutes. Transfer on a plate and keep warm by covering with tin foil. If you cook several courgette cakes, you need to do this in batches.

Mix the mayonnaise with mustard in a small bowl. Slice the fillet into thin slices.

Place the courgette cakes on the plates. Place a few fillet slices on top of the cakes and the rest on the side. Add the salad and mayonnaise on the plates and serve.

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