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Mayonnaise Beef Fillet With Whole Veggies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-6

Metric Cups
  • 1 kilogram fillet steaks
  • 300 grams baby potatoes
  • 300 grams baby carrots
  • 500 millilitres rice (jasmine)
  • 4 sprigs fresh rosemary
  • 1 pinch of salt
  • 1 pinch of pepper
  • mayonnaise
  • 2⅕ pounds fillet steaks
  • 10⅗ ounces baby potatoes
  • 10⅗ ounces baby carrots
  • 18 fluid ounce rice (jasmine)
  • 4 sprigs fresh rosemary
  • 1 pinch of salt
  • 1 pinch of pepper
  • mayonnaise

Method

Mayonnaise Beef Fillet With Whole Veggies is a community recipe submitted by fish02 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • THIS RECIPE IS VERY SIMPLE, YOU WILL NEED A GOOD WORK AREA. PUT ALL THE VEGGIES INTO A STEAMER, SPRINKLE SALT OVER VEGGIES, TRY AND UNDER COOK THE VEGGIES A LITTLE SO THAT THEY REMAIN CRISPY.(VEGGIES TO BE SERVED WITH SOUR CREAM AND FRESH CHIVES.)
  • THE JASMINE RICE NEEDS TO RINSE FOR ABOUT 10mins,PUT WATER ON TO BOIL, WHEN BOILING ADD THE RICE AND COOK FOR 10-12 MINS, STRAIN THE RICE AND THEN STEAM FOR A FURTHER 5mins (RICE CAN BE SERVED WITH GRAVY OF CHOICE).
  • BEEF FILLET: BREAK THE LEAVES OF THE ROSEMARY FROM TWIGS AND SPREAD ACROSS THE WORKSURFACE. SPRINKLE SALT AND PEPPER. ROLL THE BEEF FILET OVER ALL THE SPICES UNTIL THE BEEF IS FULLY COVERED WITH SPICES.
  • PLACE THE BEEF ON VERY HOT NON STICK GRIDDLE AND SEAL ON ALL SIDES.
  • SLICE THE BEEF VERY THINLY, SCOOP ONE SERVING AND PLACE BACK ON GRIDDLE WITH 2/3 tsp MAYONNAISE, COOK AS DESIRED.
  • THE FILLET HAS TO BE SERVED VERY HOT AND NO GRAVY IS NEEDED, IT WILL MELT IN YOUR MOUTH.
  • THIS RECIPE IS VERY SIMPLE, YOU WILL NEED A GOOD WORK AREA. PUT ALL THE VEGGIES INTO A STEAMER, SPRINKLE SALT OVER VEGGIES, TRY AND UNDER COOK THE VEGGIES A LITTLE SO THAT THEY REMAIN CRISPY.(VEGGIES TO BE SERVED WITH SOUR CREAM AND FRESH CHIVES.)
  • THE JASMINE RICE NEEDS TO RINSE FOR ABOUT 10mins,PUT WATER ON TO BOIL, WHEN BOILING ADD THE RICE AND COOK FOR 10-12 MINS, STRAIN THE RICE AND THEN STEAM FOR A FURTHER 5mins (RICE CAN BE SERVED WITH GRAVY OF CHOICE).
  • BEEF FILLET: BREAK THE LEAVES OF THE ROSEMARY FROM TWIGS AND SPREAD ACROSS THE WORKSURFACE. SPRINKLE SALT AND PEPPER. ROLL THE BEEF FILET OVER ALL THE SPICES UNTIL THE BEEF IS FULLY COVERED WITH SPICES.
  • PLACE THE BEEF ON VERY HOT NON STICK GRIDDLE AND SEAL ON ALL SIDES.
  • SLICE THE BEEF VERY THINLY, SCOOP ONE SERVING AND PLACE BACK ON GRIDDLE WITH 2/3 tsp MAYONNAISE, COOK AS DESIRED.
  • THE FILLET HAS TO BE SERVED VERY HOT AND NO GRAVY IS NEEDED, IT WILL MELT IN YOUR MOUTH.
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