Tantalizing Beef Fillet Recipes Straight from New Zealand

Succulent, melt-in-your-mouth beef fillet is a highlight of New Zealand cuisine. Kiwis enjoy premium quality beef, and their beef fillet recipes showcase the tender cut simply prepared to perfection. From red wine braises to mustard-crusted roasts, these New Zealand beef fillet recipes will transform your ordinary dinners into extraordinary meals.

Herb-Crusted Beef Fillet

Fresh herbs and mustard give this beef fillet roast bold flavor. Searing before roasting helps create a savory crust encasing the tender beef inside. Slice and serve with your choice of vegetable sides and red wine reduction for an elegant dinner.

Ingredients:

• 2 lbs beef fillet roast
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Coat fillet all over with olive oil and season with salt and pepper.
2. In a small bowl, mix together garlic, thyme, rosemary and mustard. Press herb mixture onto fillet.
3. In a skillet over high heat, sear fillet for 3-4 minutes until browned.
4. Transfer to a baking dish and roast at 400°F for 25-30 minutes until internal temperature reaches 145°F.
5. Let rest 10 minutes before slicing to serve.

Red Wine Braised Beef Fillet

For a rich, luxurious take on beef fillet, slowly braising it in red wine creates a melt-in-your-mouth texture. The wine infuses the beef with its heady flavor and aromatics. Pair this dish with buttery mashed potatoes or pasta...

Conclusion

Beef fillet is considered the crème de la crème of cuts in New Zealand. Treated simply and cooked properly, it delivers superb tenderness and flavor. Quick searing followed by gentle roasting or braising coaxes out its best qualities. With fresh herbs, mustard, garlic and red wine, these Kiwi-inspired beef fillet recipes will bring five-star cuisine to your own kitchen. Expand your recipe repertoire with these tips for cooking flawless beef fillet any night of the week.

FAQs

What is the best beef fillet cut?

The tenderloin or chateaubriand cut of beef is considered the highest quality fillet. It comes from the short loin primal and features a tender texture.

Should you marinate beef fillet?

Marinating is not necessary for tender fillet cuts. Simple seasoning with salt, pepper and herbs is often enough to bring out the natural flavor.

Is beef fillet best served rare?

Yes, cooking beef fillet medium rare to rare maintains moisture and tenderness. The center should reach an internal temp of 135°F for rare.

What is the healthiest way to cook beef fillet?

Roasting, grilling or pan searing beef fillet are healthy cooking methods. Avoid deep frying.Consume lean cuts in moderation as part of a balanced diet.

What sides go well with beef fillet?

Classic pairings like roasted potatoes or vegetables, creamy risotto or polenta, and red wine reductions complement beef fillet nicely.