Baked eye fillet
Place red onions and fillet in a large baking tray. In a medium mixing bowl, combine balsamic, molasses sugar and red wine. Pour around the fillet and over the onions. Transfer to pre-heated oven. Cook 45 minutes to 1 hour to your liking. Remove ... [... more]
Australian Womens Weekly |
Roasted eye fillet with horseradish cream
Roasted baby vegetables to serve, eg. baby carrots, turnips, pearl onions In a large, heavy-based roasting dish or frying pan, heat oil and brown all sides of the eye fillet. Place eye fillet into a preheated 200°C oven for approximately 20 - 25 ... [... more]
Australian Womens Weekly |
Roasted Eye Fillet with Horseradish Cream
In a large, heavy-based roasting dish or frying pan, heat oil and brown all sides of the eye fillet. Place eye fillet into a preheated 200°C oven for approximately 20 - 25 minutes. Place new potatoes in a medium sized saucepan, and cover with ... [... more]
Australian Womens Weekly |
Crumbed Pork Fillet
Mix breadcrumbs and olive oil in bowl to reach consistency that is moist enough to stick to the meat when pressed. Place the pork fillets on a baking tray or roasting dish. Press the crumb mixture liberally onto all sides of the meat until there ... [... more]
All Recipes AU |
Stuffed Pork Fillet
Slice the pork fillets open the lengthways. Spread the mustard, garlic and olives in the middle of the fillets. Sprinkle with salt and pepper to taste. Tie the fillets every 2.5cm to shape evenly into a roll. Refrigerate for 24 hours to ... [... more]
All Recipes AU |
Pork Fillet Bombay- Peter Beaumont
Toss in plain flour, shake away excess flour and pan fry in butter for 10-15 minutes, or until the meat is cooked. Add the chopped apple and pear and cook for about 2 minutes till the fruit is soft but not overcooked. Add the cream. Heat ... [... more]
Australian Womens Weekly |
Chinese-Inspired Pork Fillet
Place pork fillets in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and ... [... more]
All Recipes AU |
Brandied fillet steaks with mushroom stuffing
To make the maître d'hôtel butter, blend the butter with the parsley, salt, lemon rind and juice, then shape into a roll about 3 cm in diameter. Wrap in greaseproof paper and roll until smooth and even. Chill until required. To prepare the ... [... more]
All Recipes AU |
Barbecued Fillet Steaks with Shallot Butter
In a medium saucepan, mix together wine (reserving 1 teaspoon), oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator for 1 hour or until chilled. Place fillet steaks in a 23x30cm ... [... more]
All Recipes AU |
Pork Fillet with Mash and Wilted Cabbage
Peel and chop the potatoes then boil or steam until soft, drain. Mash the potatoes with the cream, butter and salt and pepper to taste until smooth. Meanwhile, slice pork fillets thickly into medallions. Heat the oil in a large frying pan, cook ... [... more]
Australian Womens Weekly |
Spicy Italian Fillet With Rosemary Potatoes
Place garlic, fennel, chilli, olive oil and salt in a mortar and pestle. Pound slightly to form a paste. Rub into the beef and set aside to marinate for a few hours. Heat a medium sized frying pan to hot. Sear beef on all sides. Place in a baking ... [... more]
Australian Womens Weekly |
BBQ Duo of Fillet Steak with Scallops in a Garlic Beurre ...
Put a saucepan onto the heat and pour a little olive oil into a shallow tray. Place the steaks onto the oil then onto the hot BBQ. Turn, when medium-rare on one side. Crush the garlic and place into the pan with the wine and a splash of brandy. ... [... more]
Australian Womens Weekly |
