Creamy Lavender & Thyme Beef Fillet

AND LABORIE SHIRAZ

This is one of my favourite recipes to make and serve with some grilled root vegetables. The lavender is so subtle, but worth putting it in. I am so exiting to announce that all the produce came from Laborie Estate farm grocer.

- CHEF MYNHARDT JOUBERT –  

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INGREDIENTS:

800 g-1 kg beef fillet, cut into 5cm thick medallions
100 g butter
10 ml olive oil
Juice of 1 lemon
2 lavender flowers
4 sprigs of thyme
125 ml cream

METHOD:

1 – Season the medallions with salt and black pepper.

2 – Heat the butter and oil in a saucepan add the fillet fry 3min on each side.

3 – Add the lemon juice, thyme, and lavender.

4 – Add the cream and simmer for 3 minutes or until the meat has reach the desired doneness.

5 – Serve with grilled root vegetables.

Creamy Lavender & Thyme Beef Fillet

AND LABORIE SHIRAZ

This is one of my favourite recipes to make and serve with some grilled root vegetables. The lavender is so subtle, but worth putting it in. I am so exiting to announce that all the produce came from Laborie Estate farm grocer.

- CHEF MYNHARDT JOUBERT –  

______________________________________________

INGREDIENTS:

800 g-1 kg beef fillet, cut into 5cm thick medallions
100 g butter
10 ml olive oil
Juice of 1 lemon
2 lavender flowers
4 sprigs of thyme
125 ml cream

METHOD:

1 – Season the medallions with salt and black pepper.

2 – Heat the butter and oil in a saucepan add the fillet fry 3min on each side.

3 – Add the lemon juice, thyme, and lavender.

4 – Add the cream and simmer for 3 minutes or until the meat has reach the desired doneness.

5 – Serve with grilled root vegetables.