Introducing the amazing fillet salad…
Had an amazing dinner party. One where old friends from far and wide came and drank way too much champagne and wine. And one where everyone over-indulged. Par for the course.
I had 15 guests and most certainly didn’t want to be hustling in the kitchen when everyone was outside drinking wine. This is one of my very weak points. I sulk when this happens.
So I decided to make one of my Mums old recipes that i love – it always goes down a treat and can be prepared (must be prepared) the night before. It’s the most amazing cold fillet dish. I made three salad with this – one butternut and roast potato, another lentil, mint, peppers, goats cheese and stampkoering and the other was a big green salad with walnuts, pine nuts, avo, spinach, rocket and everything green. I then got Knead to make me 24 cocktails rolls – they were a tad small but that was my fault. Still perfect.
This is the Camembert and Fillet recips – please try it out and let me know what you think:
Beef, Tomato, Onion and Camembert Salad
Preheat oven to 200 degrees C. Rub mustard and pepper over raw fillet. Marinade for as lomg as you can (an hour will do though). Marinade – soya sauce, garlic, chilli, oil and s&p. Heat about 40ml oil in frying pan and brown fillet all over quickly. Don’t clean this frying pan as you use it again and the juices are nice to add flavour. Put in a baking dish and bake for about 20 mins. If you are doing 2 fillets maybe cook for 30 mins. Remove and let it cool.
Dressing: (Delish) Add another 40ml oil to the frying pan, add a quarter of a cup brown sugar, stir until sugar dissolves. Add 6 baby onions which have been peeled and halved. Cook for about 20 mins or until they are very soft and caramalised. Add 200g cherry tomatoes and cook for 5 mins – do not overcook otherwise they become mushy! (this takes forever so don’t get impatient – worth the slog)
Thinly slice the cold fillet and arrange on a platter and top each slice with a slice of camembert. When done pour any leftover juices from baking pan into the frying pan with the onions and tomatoes. Pour or pile tomatoes and onions on top of fillet dish and pour juice over. Sprinkle with parsley.