Fillet steak is one of the most popular, yet expensive cuts of beef due to its rarity and that it has the most flavour. Fillet is also the most tender cut as that’s a muscle that gets a lot of exercise. Everybody has their favourite fillet recipe but our roasted fillet Hawaiian might become the new go-to. The pineapple adds a layer of sweetness without overpowering the tender cut of beef.
Fillet Hawaiian tips
When you cut the medallions of beef, make sure to cut against the grain and don’t make them too thin either. You want your beef to roast without overocoking. A béarnaise sauce is a classic French sauce made with eggs and butter, so you know this is going to be good. However, ours is simpler than the classic sauce. The pineapple citrus also helps tenderise the meat even more and adds a bit of sweetness to cut through the rich sauce.
We enjoy combining great cuisine like you do. With our fillet Hawaiian recipe, we have combined French and Polynesian flavours just for you.
Course: MainCuisine: Polynesian, FrenchDifficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
35
minutes
Total time
50
minutes
Ingredients
-
1 whole beef fillet, trimmed and butterflied
-
1 tin pineapple rings
- Simple Béarnaise sauce
-
6 egg yolks
-
225 g butter
-
salt and pepper
Method
- For the Béarnaise sauce
- Heat the butter in a saucepan until it begins to bubble.
- Put egg yolks and seasoning into a blender and mix for a minute.
- VERY slowly add the egg mixture to the butter.
- Pour over the fillet and grill in the oven for 1-2 minutes.
- For the fillet
- Arrange the pineapple rings between the butterflied fillet medallions.
- Secure with skewers and roast 30-40 minutes depending on your taste.
- Serve
- Serve with potatoes and vegetables.