tenderloin – My Whisk and I

Pork Fillet (Tenderloin) in Honey

December 5, 2023December 3, 2023by Karen ClaassenLeave a Comment

5ml salt
10ml smoked paprika
a few grindings of black pepper
2 pork fillets/tenderloin
30ml butter
15ml vegetable oil
4 cloves of garlic, minced
45ml apple cider vinegar
25ml soy sauce
125ml honey

Preheat your oven to 180℃.
Add the salt, paprika and black pepper to a small bowl and mix together.
Lay the fillets on a board and sprinkle the mix over, rubbing all over.
Add the butter and vegetable oil to a heavy, oven-proof pan, place over high heat and wait for it to heat up.
Add the fillets and sear until golden.
Turn off the heat, add the garlic and stir-fry for 1 minute.
Add the vinegar, soy and honey to the pan and stir to mix.
Turn the fillets over and place the pan in the oven. Bake for 18 minutes.
Remove the pan from the oven and transfer the fillets to a plate. Cover tightly with aluminium foil and set aside.
Place the pan back on a medium-heat and simmer the sauce for 3 minutes or so, until syrupy.
Turn off the heat and place the fillets in the sauce, turning to cover the meat completely.
Slice the pork and serve with mashed potato and extra sauce.

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Beef Tagliata

August 13, 2023July 29, 2023by Karen ClaassenLeave a Comment

Tagliata which simply means to cut in Italian, is one of Italy’s most popular steak dishes. I use store bought quartered sun-dried tomatoes for this recipe. The dressing adds a punchy freshness to the meat and is one of the quickest meals you will prepare..

Dressing:
10 quarters of sun dried tomatoes in olive oil, finely chopped
60ml olive oil from the packet of tomatoes
60ml soy sauce
juice of 1 lemon
60ml finely chopped basil leaves

beef fillet/tenderloin
parmesan shavings
a handful of peppery herbs

For the dressing:
Add all the ingredients to a small bowl and stir to mix. Taste and adjust the seasoning with salt and pepper.
Cover the bowl and set it aside at room temperature to develop its flavours. (about 40 minutes)
Cook your steaks in a pan or on the braai/bbq.
Cover with aluminium foil and set aside to rest for 10 minutes.
Slice the cooked meat into strips and arrange it on a serving platter.
Drizzle over the dressing and sprinkle over some parmesan shavings and herbs.
Serve the steak with the rest of the dressing on the side.

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Poached Beef Fillet with Chimichurri Sauce

May 10, 2023April 29, 2023by Karen ClaassenLeave a Comment

This is an easy recipe that deliver fork-tender fillet and melts in your mouth…

Chimichurri Sauce:
60ml parsley
60ml chives
30ml thyme leaves
1 clove of garlic
2,5ml salt
125ml olive oil
45ml apple cider vinegar

1 whole beef fillet, trimmed
about 4 litres beef stock

For the Chimichurri Sauce:
Place the parsley, chives, thyme, garlic and salt on a chopping board and chop together until very fine.
Add the herb-mixture to a small bowl and pour in the olive oil and vinegar.
Stir together until the salt has dissolved.
Cover and set aside at room temperature so that the flavours can develop.

Put a cast iron pan over high heat and wait for it to warm up.
Pat the fillet dry and season generously with salt and pepper.
Now sear the fillet in the hot pan, on both sides. If the meat sticks to the pan when you want to turn it, it simply means it hasn’t caramelised enough. Be patient and wait until it comes loose easily and then turn it.
Place the browned fillet in a large saucepan and pour in enough stock to cover it by at least 3 cm.
Bring the stock to the boil, turn the heat down to a simmer and cook for one hour. Do not cover the saucepan and check the liquid every now and then – top up the stock so that the fillet stays submerged.
Turn off the heat and now place a lid on the saucepan. Rest the fillet in the stock for one hour.
Remove the meat from the saucepan and pat it dry with a clean tea towel.
Slice in to 0,5cm thick slices and arrange on a serving plate.
Serve the fillet with the Chimichurri sauce.