🥩 Seared Beef Fillet with Caramelized Vegetables & Rich Pan Jus
A restaurant-style plate made at home — beautifully seared beef fillet cooked to a blushing medium-rare, paired with golden caramelized vegetables, fresh greens and microgreens, all finished with a silky, deeply savory pan jus. ✨
Ingredients — serves 2
* 2 beef fillet steaks
* 2 large carrots or parsnips, cut into thick rounds
* 1 tbsp butter
* 1 tbsp olive oil
* 2 garlic cloves, crushed
* 1 sprig rosemary or thyme
* Salt & freshly ground black pepper
* 1 cup beef stock
* ½ cup red wine
* 1 tsp Dijon mustard
* 1 tsp honey
* Mixed greens or watercress
* Microgreens, to garnish
Method
1. Bring the beef to room temperature and season generously with salt and pepper.
2. Heat a heavy pan until very hot. Add olive oil and sear the beef for 2–3 minutes per side, adding butter, garlic and herbs toward the end. Baste generously with the butter.
3. Remove the beef and rest for 5–10 minutes.
4. In the same pan, add the sliced vegetables and cook until deeply golden and caramelized. Season to taste.
5. For the jus, pour in the red wine and scrape up all the flavorful browned bits. Reduce by half.
6. Add the beef stock, Dijon and honey. Simmer until reduced, glossy and rich. Whisk in a small knob of butter just before serving.
7. Slice the rested beef and plate with the caramelized vegetables, greens and microgreens. Spoon the warm jus around the plate.
Chef’s tip: For that gorgeous pink center, use a meat thermometer and aim for around 52–54°C (126–129°F) before resting for medium-rare.
✨ Simple ingredients, proper technique, and a beautiful plate — that’s all you need for a restaurant-worthy dinner.
#BeefFillet #SteakDinner #FineDiningAtHome #HomeCooking #Foodie
