Recipe: Roasted Spiced Beef Fillet

“It’s a take on traditional spiced beef. What I’ve done is taken all the traditional ingredients but replaced the housekeeper’s cut with a fillet of beef – this is a much more noble cut” – Patrick Clement, Sysco Business Development Chef.

This recipe takes all the complex ingredients that give spiced beef it’s distinctive taste – cloves, coriander, juniper berries – and marries them with a succulent and prime fillet of beef, elevating it from Sunday roast favourite to an elegant dish suitable for any high-class restaurant.

Cured in all-natural beetroot juices, and served with delicious roasted mangoes and figs, this recipe will give diners the luxury and expanse of flavours they expect around Christmas time.

Ingredients 

• 1.8 kgs barrel of beef (490594)
• 60g brown Demerara sugar (Z313001)
• 15 g black treacle (Z229017)
• 25g black peppercorns (SP259)
• 10g allspice 
• 5g coriander seeds (Y181)
• 25g juniper berries (SP262)
• 12g cloves (84810)
• 12g salt
• Beetroot juice (6506)
• Sweet potato (VP717)
• 8 figs (FW575)
• 4 mango (FW619)
• Balsamic glaze (MS410)
• Port wine (AL304)
• Salt and pepper

Method

1. Trim the Barrel Fillet of Beef and marinate in beetroot juice overnight.
2. Ground in a granite pestle the juniper berries, black peppercorns, coriander and cloves with the salt.
3. Add them to the other dry ingredients with black treacle to complete the rub mix.
4. Keep some marinade in the fridge to do the reduction later.
5. Rub the beef all over. Wrap in clingfilm and place in the fridge for 48 hours.
6. Peel and cook the sweet potatoes to make the purée.
7. Prepare the mango and figs.
8. In a pan at medium heat reduce some beetroot juice from marinade and Port wine.
9. Add some balsamic cream and reduce. Check seasoning.
10. Remove the cling film from the fillet and remove all mix. Cut the fillet into medallions.
11. Panfry the barrel of beef fillet and finish in the oven.
12. Serve with roasted Fig, panfried mango and sweet potato purée.
13. Finish with some beetroot and port wine reduction.
14. Garnish with some baby leaves.

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