Beef fillet

Gordon Ramsay's roasted beef fillet is a delectable, juicy dish that takes less than an hour to prepare. This roasted fillet of beef is a good source of protein and iron, and it's paired with a spicy tomato tarragon dressing — just leave off the Tabasco if you're not a lover of heat. When cooked properly, the beef fillet – the long tenderloin muscle near the spine – is a remarkably lean piece of meat that melts in your mouth. Allow it rest for a few minutes before slicing thinly. Serve with homemade chips or fresh potatoes if you're looking for something a little more substantial.

Ingredients

• 1.2kg prime beef fillet (in one piece, cut from the thick end)
• Sea salt and black pepper
• 2tbsp olive oil
• Few handfuls of wild rocket leaves
• For The Tomato Tarragon Dressing:
• 500g (about 6) ripe plum tomatoes5tbsp ketchup (homemade is ideal)
• 2tbsp Worcestershire sauce
• 1tbsp Dijon mustard
• Few dashes of Tabasco sauceJuice of 1 lemon
  
• 2tbsp balsamic vinegar
• 2tbsp extra virgin olive oil
• 2 shallots, peeled and finely chopped
• Large handful each of tarragon and flat leaf parsley, chopped

Instructions

• Cut each tomato in half and press out the seeds to make the dressing. Place the meat in a large mixing basin and finely chop it. Mix in the other ingredients, except the herbs, well. Season to taste with salt and pepper. Chill for at least 20 minutes or until ready to serve, covered in cling film.
• Preheat the oven to 200°C/Gas 6 and a roasting pan to 350°F. Trim any excess fat or sinew from the beef fillet and season with salt and pepper all over. Using a little olive oil, heat a nonstick frying pan. Add the beef to the pan when it is extremely hot and sear for 112-2 minutes on each side, or until uniformly browned all over.
• Oil the heated roasting pan lightly. Place the steak in a roasting pan and cook it in the oven. Roast for 25 minutes for medium rare beef; when softly touched, it should feel springy. Place the fish on a heated dish to rest for 10 minutes.
• Warm or at room temperature, serve the meat. On a serving dish, slice it thickly and overlap the slices. Place therocket in the middle. Pour the tomato tarragon dressing over the steak and stir in the chopped herbs. If desired, serve with fresh potatoes.