I am a beef carpaccio fan through and through. It must in fact be one of my favourite things to order off a restaurant menu. Now whilst this is slightly different it does in some ways remind me of carpaccio, where the meat is pretty much left to speak for itself and is only complimented by the thin herb crust, wholegrain mustard mayo and of course a Rekorderlig “Absolute Apple” cocktail.
Herb crusted beef fillet with wholegrain mustard mayo
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time | Passive Time |
| 7minutes | 5minutes |
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Ingredients
- 120g beef fillettrimmed
- 40g dried breadcrumbs
- 1/2tsp freshly groud sea salt
- 1/2tsp freshly ground black pepper
- 1/2tsp freshly ground garlic flakes
- 10 leaves fresh sage
- 2tbsp olive oil
- 1tbsp mayonaise
- 2tsp wholegrain mustard
- 1 egg whitewhisked
Instructions
- Place the breadcrumbs, salt, pepper, garlic flakes and sage leaves in a food processor and blitz until fine then remove to a flat sheet
- Season the fillet and gently cover in the egg white to coat, then roll the fillet in the breadcrumb mixture, gently push down on all sides to ensure that there is an even cust
- Place the olive oil in a pan and heat until almost smoking. Sear the fillet on all sides (30 seconds each) until crisp and golden, then place in a pre-heated oven (180*) for 4 minutes, remove and allow the fillet to rest for 5 minutes
- Mix the mayonaise together with the mustard and sweep across the serving plate, top with thin slices of the beef fillet, add micro herbs to finish and serve immediately
