This irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over
INGREDIENTS
For the fillet and marinade:
- 1 large fillet of beef (900g –1kg)
- 15ml Worcestershire sauce
- 10ml whole grain mustard
- 15ml thyme, chopped
- 4ml fish sauce
- 10ml soya sauce
- 3 cloves garlic, chopped
- 15ml balsamic vinegar
- 10ml parsley, chopped
- 30ml olive oil
For the mustard roast potatoes:
- 20 baby potatoes, halved
- 20ml white wine vinegar
- 20ml whole grain mustard
- 20ml olive oil
- 5 garlic cloves
- 7 sprigs thyme
- 10ml salt
For the boiled eggs:
- 8 eggs
- 15ml olive oil
- ½ packet chives, chopped
For the green beans:
- 1 packet green beans
- 30ml olive oil
- sea salt
For the tuna sauce:
- 2 egg yolks
- 30ml white wine vinegar
- 15ml whole grain mustard
- 250ml sunflower oil
- ½ packet chives
- sea salt
- 1 tin tuna
- 60ml boiling water
METHOD
To make the marinade:
- Blend all the ingredients well in a food processor.
- Cover the fillet with the marinade and marinate for at least 30 minutes.
- Heat a grilling pan and cook the fillet whole until medium rare or to your preference.
- When ready to serve, cut into 5mm slices.
To make the mustard roast potatoes:
- Preheat the oven to 180°C.
- Place the unpeeled potatoes on a baking tray and pour over the vinegar, mustard, olive oil, garlic, thyme and salt and roast until golden and crispy.
To make the eggs:
- Boil the eggs in water for 10 minutes.
- Then run them under a cold tap.
- Peel them and cut in half, then toss them gently in a bowl with the olive oil and chives.
To make the beans:
- Bring 500ml water to the boil, add the beans and cook until crisp.
- Drain and rinse the beans under cold water, then toss them in olive oil and season.
To make the tuna sauce:
- Place the egg yolks, vinegar and mustard in a blender, then slowly add the oil until the sauce starts to thicken.
- Add the chives, salt and tuna.
- Finally add the boiling water and blend for a few seconds.
To serve: place the sliced fillet on a platter, top with tuna sauce, roasted potatoes, green beans and boiled eggs.
This recipe serves 8 people