Tantalizing Beef Fillet Recipes from New Zealand Cuisine

Succulent beef fillet is celebrated in New Zealand cuisine for its tender texture and rich flavor. These Kiwi-inspired beef fillet recipes showcase the premium cut simply seasoned and cooked to perfection. From herbed roasts to wine-infused steaks, elevate your dinners with these mouthwatering beef fillet recipes straight from New Zealand.

Parsley-Crusted Beef Fillet

A quick sear followed by roasting results in a flavorful parsley-herb crust encasing a tender, pink fillet. Slice and serve with creamy scalloped potatoes for an elegant meal.

Ingredients:

• 1 boneless beef fillet (2 lbs)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Coat fillet with 2 tbsp olive oil and season with salt and pepper.
2. Heat remaining 1 tbsp oil in a skillet over high heat.
3. Sear fillet 2-3 minutes on each side until browned.
4. Transfer to a baking dish and spread herb mixture over top.
5. Roast at 400°F for 20-25 minutes until internal temperature reaches 135°F.
6. Let rest 10 minutes before slicing to serve.

Red Wine Marinated Beef Fillet

Soaking beef fillet in an easy red wine marinade imparts a deep, rich flavor. Grilling or pan searing help create a nice crust on the tender, juicy meat inside. Serve with roasted asparagus and potatoes.

Marinade Ingredients:

• 1 cup red wine
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Whisk together marinade ingredients in a bowl.
2. Add beef fillet and marinate for 1-2 hours.
3. Remove fillet and pat dry. Discard marinade.
4. Grill or pan sear fillet to desired doneness, about 4 minutes per side for medium-rare.

Conclusion

Beef fillet is considered the prime cut of beef in New Zealand. Treated simply with herbs, garlic and pepper, it shines in basic roasted and grilled preparations. Allowing the premium beef to take center stage lets its natural flavor shine. With a quick sear and moderate cooking time, these Kiwi-style beef fillet recipes deliver tender, succulent results sure to impress. Give your dinners a taste of New Zealand with these savory beef fillet recipes.

FAQs

What is the best beef fillet cut?

The chateaubriand cut from the tenderloin is considered the highest quality beef fillet. It’s very tender and lean.

How do you keep beef fillet moist?

Sear briefly over high heat then roast at 400F until medium rare. Let rest before slicing. Avoid overcooking.

What sides go well with beef fillet?

Roasted or mashed potatoes, risotto or polenta, and roasted vegetables are classic pairings. A red wine reduction also complements it.

Is beef fillet best cooked rare?

Yes, cooking beef fillet medium rare keeps it at its most tender and juicy. The center should reach 135°F.

Can you marinate beef fillet?

Quick marinades with wine, garlic, herbs and oil can infuse flavor, but prolonged marinating isn't needed for this already tender cut.