To cook, place the seared fillet on a heavy, rimmed sheet pan in the oven or back on the grill over medium coals. If grilling, plan to turn the meat every 10 minutes or so.

If you're looking to combine the best of land and sea when it comes to proteins in a meal, here are 10 surf and turf combos ...

Grill the beef, turning 3 to 4 times and brushing lightly with the oil mixture, until an instant-read thermometer inserted in the thickest part of the beef registers 108 degrees, 25 to 30 minutes. 6 ...

This beef fillet is grilled over real fire in the forest for max tenderness and rich, smoky flavor. The sizzle and slice are pure ASMR bliss.

1/4 oz white sesame seeds 3/4 oz Aka (red) miso 2 tsp lime zest daikon radish (for garnish) Method of Preparation: For the Sauce: Mix the chili, ginger, garlic, soy and mirin together in a blender ...

Lower the hood and grill until the thermometer registers 140 degrees for rare (about 45 minutes), 160 degrees for medium (about 55 minutes) or 170 degrees for well done (about 1 hour).

2.00kg - fillet of beef 75.00ml - pesto 1.00handful - baby spinach 250.00ml - sun-dried tomatoes in vinaigrette, drained 160.00g - Parma or Black Forest ham 1. Slice the fillet three-quarters ofthe ...

1. Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender ...

As you may have noticed, I rarely use fillet of beef, ... Grill for 3-4 minutes on a high heat on each side for rare, depending on the thickness, allowing a couple of minutes more for medium.