Who doesn’t love a good steak and this fillet is simple, delicious and so pretty to look at too! The bean cassoulet just takes it to another level and Chef Bongani Khubeka of Peppered Peach Cuisine shows us just how to do it right!
- 200 ml milk
- 100 g Red eyed beans (cooked)
- 100g broad beans (cooked)
- 30g butter
- 30 ml Whole grain mustard
- 1.5 kg whole beef fillet (cleaned
- 1 kg potatoes (peeled and cubed)
- Teaspoon of olive oil
- Baby vegetables (carrots, green beans)
- Half an onion (chopped finely)
- Tablespoon of olive oil
- Tomato paste
- 1 tin tinned tomatoes
- Beef jus
- Season the beef fillet and coat in the mustard. Using a hot pan, seal the fillet on all sides. Set aside to cook later.
- Mashed Potatoes: add potatoes into cold water and boil until soft. Drain the liquid, add milk and butter and mash until smooth. Set aside for later.
- Baby vegetables: peel the carrots. Blanch in boiling water for 5minutes. Top and tail the green beans, blanch for 3 minutes until cooked but with a slight crunch.
- Refresh the vegetables under cold water and reserve until later.
- Bean Cassoulet: saute the onion in olive oil until translucent. Add tomato paste and the tinned tomatoes, allow to reduce by half. Add the cooked beans into the tomatoes and cook for a further 5minutes to combine. Season with salt and pepper.
- Preheat oven to 180 degrees. Cook the fillet for 8 minutes until medium. Remove from the oven and allow to rest before slicing.
- Reheat all the components for the meal.
- PLATING: start with a spoon of mashed potatoes on the plate. Smooth it out slightly. Top that with the bean cassoulet and the baby vegetables. Cut a few slices of the fillet and place that on top. Dress the plate with the beef jus and garnish with some herbs.