Seared Beef Fillet with Garlic
Serves: 10 or More
Ingredients
1 (about 2kg) beef fillet, trimmed and tied if necessary
60 ml (¼ cup) olive oil
2-3 heads large garlic, cloves peeled
5-6 fresh bay leaves
Method
- Season fillet generously all over with sea salt and freshly ground black pepper and place in a large heavy-based cast iron casserole or heavy sauté pan large enough to accommodate the meat. Drizzle with oil, add bay leaves and garlic, cover and marinate for 30 minutes.
- Discard bay leaves. Place pan over medium-high heat and cook, turning beef regularly, until garlic is caramelised and tender. Remove garlic with a slotted spoon and set aside. Continue cooking meat for 15-20 minutes or until browned and cooked to your liking. Return garlic to pan, cover loosely with foil and remove from heat. Rest beef for at least 30 minutes. To serve, slice beef thinly and arrange on a platter with caramelised garlic and cavolo nero.
Note: Not all images displayed on this page utilise Cape Grim Beef.
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers
Julian Robertshaw, Executive Chef - Melbourne Racing Club
Restaurants & Retailers
Rockpool, Crown Casino, 8 Whiteman St Southbank VIC
Noosa Boathouse
Noosaville
The Aproneers - 145 East Derwent Hwy Lindisfarne
The Emerson, Commercial Road
South Yarra
Lakehouse Daylesford
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour