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Seared Beef Fillet With Thyme

by , featured in John Torode's Beef
Published by Quadrille
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Introduction

Image of John Torode's Seared Beef Fillet with Thyme
Photo by Jason Lowe

Ingredients

Serves:

Metric Cups
  • 12 black peppercorns
  • ½ tablespoon sea salt flakes
  • 3 - 4 sprigs thyme (leaves picked)
  • 200 grams beef fillet
  • 100 millilitres extra virgin olive oil
  • juice of 1 lemon (plus 4 wedges, to serve)
  • 2 handfuls mixed salad leaves - cress and salad sprouts
  • 60 grams pecorino cheese
  • 12 black peppercorns
  • ½ tablespoon kosher salt
  • 3 - 4 sprigs thyme (leaves picked)
  • 200 grams beef fillet
  • 100 millilitres extra virgin olive oil
  • juice of 1 lemon (plus 4 wedges, to serve)
  • 2 handfuls mixed salad leaves - cress and salad sprouts
  • 60 grams pecorino cheese

Method

Seared Beef Fillet With Thyme is a guest recipe by John Torode so we are not able to answer questions regarding this recipe

  1. Grind the peppercorns and mix with the salt and thyme leaves. Rub the fillet lightly with some of the olive oil, then rub the pepper mixture into the beef. Heat a ridged griddle pan until very hot and sear the beef on all sides. Remove from the pan and leave to cool.
  2. Use a long sharp knife to slice the beef as thinly as possible. Place the slices on a board and press along them with the flat side of the knife blade to extend each slice.
  3. Cover your serving plates with the beef. Season, then drizzle over half the lemon juice. Toss the leaves, cress and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, and then shave the pecorino on top. Drizzle with olive oil and serve with the lemon wedges.
  1. Grind the peppercorns and mix with the salt and thyme leaves. Rub the fillet lightly with some of the olive oil, then rub the pepper mixture into the beef. Heat a ridged griddle pan until very hot and sear the beef on all sides. Remove from the pan and leave to cool.
  2. Use a long sharp knife to slice the beef as thinly as possible. Place the slices on a board and press along them with the flat side of the knife blade to extend each slice.
  3. Cover your serving plates with the beef. Season, then drizzle over half the lemon juice. Toss the leaves, cress and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, and then shave the pecorino on top. Drizzle with olive oil and serve with the lemon wedges.

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