BEEF FILLET WITH HOLLANDAISE SAUCE

Ingredients

1 kg beef fillet 2 tbsp butter, divided 30 g biltong 1 Tbsp Parmesan 1 tsp coriander seeds, ground 4 large eggs, beaten 2 sprigs fresh rosemary 3 sprigs thyme black pepper to taste 1 plums 30 g caper berries, chopped 4 Tbsp extra virgin olive oil 1/4 cup shallots, finely chopped 3 star anise 1 Tbsp brown or treacle sugar 2-3 Tbsp balsamic vinegar

Cooking Instructions

To make the outside spiced beef crust, combine the rosemary, caper berries, black pepper and coriander which will bring out the beefy notes of the fillet without overpowering it. Heat 1-2 Tbsp olive oil in a frying pan over a high heat and cook until medium rare - this shouldn't take more than a couple of minutes. Remove from heat. Saute the shallots in 1 Tbsp olive oil and 2Tbsp brown sugar. Deglaze (using the left over pan sauce) with the 2 Tbsp balsamic vinegar, 1 star anise and 1 sliced plum. To make the hollandaise, mix 4 egg yolks, 1/2 cup butter and sprig of thyme. Plate up by slicing the rested fillet on the onion and plum reduction and top with the thyme hollandaise. Finish with a biltong and parmesan crisp made from melted parmesan and biltong shavings if desired.

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