Beef tenderloin with garlic and rosemary

Beef tenderloin garlic and rosemary


4 servings


To cook the beef

  • 500g grapeseed oil
  • 100g beef fat, trimmed from the fillet and diced
  • garlic bulb
  • 2 sprigs rosemary
  • 500g centre-cut beef fillet
  • salt

To finish and garnish the beef

  • 1 garlic bulb
  • reserved infused cooking oil
  • 1 small shallot, peeled and finely diced
  • 5g flat leaf parsley
  • 5g chervil
  • 2g tarragon
  • 2g mint
  • 16 small Apache potatoes
  • rock salt, to taste
  • reserved cooked beef fillet


To cook the beef fillet, start by warming the grapeseed oil in a pan on the Force or Furnace BBQ with the plancha or flat plate. Then, add in the diced beef fat allow and cook for 10-20 minutes. Add the garlic bulb and rosemary and heat the oil to 70C, using a thermometer probe for accuracy. Maintain this temperature. Season the beef fillet with salt and carefully place in the oil, ensuring it is fully submerged. Cook the beef until the core temperature reads 50C when probed with a thermometer. This takes about 25-30 minutes. Once done, carefully remove the beef from the oil and set aside on a cooling rack placed over a tray. While the beef is cooking, wrap the garlic bulb in aluminium foil and roast on the BBQ for 30 minutes until softened.

Carefully remove and set aside the pan of oil and increase the temperature of the BBQ. Once hot, sear the fillet on all sides until brown and caramelised, then remove and rest on a cooling rack placed over a tray. (The temperature for medium-rare is approximately 56C.)

Once the garlic has cooked and softened, squeeze out the flesh into a bowl and mix with one tablespoon of the reserved infused cooking oil. Place the shallots under cold water, then drain and add to a separate bowl. Finely chop all the herbs and stir into the shallots, then set aside.

In the meantime, boil the potatoes in salted water until soft and cooked through, then drain and allow to cool slightly before placing on the solid grill top with a dash of the reserved cooking oil that was setaside. Apply pressure to each potato, flattening them using a spatula and fry each side until golden and crispy. Season with rock salt.

To serve, spoon the roasted garlic mixture all over the beef fillet and sprinkle with shallot and herb mix. Slice the fillet into 4 pieces, season with salt and serve with the potatoes.