Hit enter to search or ESC to close

Bookmark Recipe

Pavarotti's Beef

This was the dish enjoyed by Pavarotti when he launched Quality Irish Beef in Italy. Simple to prepare and really good.

4 people
30 min

Ingredients

    • 1 kg fillet of beef, trimmed
    • 3 tablesp. chopped fresh soft herbs i.e. chives, parsley, basil, chervil and tarragon
    • 4 tablesp. olive oil
    • Salt and black pepper

Main

    • 1 kg fillet of beef, trimmed
    • 3 tablesp. chopped fresh soft herbs i.e. chives, parsley, basil, chervil and tarragon
    • 4 tablesp. olive oil
    • Salt and black pepper

Method

Copy Text

In the food processor place the herbs, olive oil and seasoning and blend well. Rub half of the mixture over the meat and leave to marinate for about an hour.

Pre heat oven to Gas Mark 6, 200°C (400°F)

To cook the fillet, heat a heavy cast iron pan and seal the meat, remove from pan and place in the preheated oven for 25-30 minutes. Cook for longer if you like it well done but the fillet is best served rare.

Cook's Notes: Individual fillet steaks could also be used in this recipe. Coat the steaks with half the herb mixture and grill or barbecue. Slice each steak for serving and drizzle the remaining herb mixture over the sliced steak.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

In the food processor place the herbs, olive oil and seasoning and blend well. Rub half of the mixture over the meat and leave to marinate for about an hour.

Pre heat oven to Gas Mark 6, 200°C (400°F)

To cook the fillet, heat a heavy cast iron pan and seal the meat, remove from pan and place in the preheated oven for 25-30 minutes. Cook for longer if you like it well done but the fillet is best served rare.

Cook's Notes: Individual fillet steaks could also be used in this recipe. Coat the steaks with half the herb mixture and grill or barbecue. Slice each steak for serving and drizzle the remaining herb mixture over the sliced steak.

Serving Suggestions

To serve slice the fillet thinly, lay the slices on the plate and drizzle the remaining oil and herb mixture over each serving.