The most tender cut of meat is the fillet and it is usually  prepared right before serving the food. It’s tender, juicy, and very tasty, and the best way to serve it is rare. Some people like it medium, and others like it well-done, but I always prefer this cut as medium-rare. It’s one of the most expensive cuts of beef, but it’s worth every penny. It’s a crowd pleaser and everybody would like to try a piece at your table. You can serve fillet of beef with pride and you know that no one will complain of the meat. I like to serve the fillet with red wine sauce, as it gives it depth and richness. I also like to serve the fillet with oven-roasted potatoes with fresh herbs and olive oil.
Few weeks ago, I had guests for dinner and I prepared the fillet with roasted potatoes, and I also prepared stuffed figs with gorgonzola cheese and wrapped with Parma ham (You can replace Parma ham with smoked turkey). I drizzled honey over the figs and baked them, and they turned out delicious. Try these recipes and I’m sure your family and guests will love them.


Servings: 6-8 portions

- 1 fillet of beef (around 1.5 kg)
- 1 tsp salt
- Freshly ground black pepper
- ¼ tsp ground cinnamon
- Freshly grated nutmeg
- 2 sprigs fresh rosemary
- 3 tbsp. vegetable (I use canola oil)
- 1 tbsp. butter
- 1 onion
- 1 cup red wine (or ½ cup red grape vinegar and ½ cup water) to deglaze the pan


  1. Wash the fillet of beef and pat dry with paper towel.
  2. Cut the fillet into thick pieces, around 200 grams each.
  3. Use a twine to tie each piece separately.
  4. Mix salt, black pepper, cinnamon, nutmeg, and rosemary.
  5. Rub each piece of meat with some oil and sprinkle the salt and spices mix on top of them
  6. Put canola oil in the griddle pan on medium heat.
  7. Add the pieces of fillet to the pan and cook on both sides as to each person’s preference.
  8. Rare: 2-3 minutes on each side
  9. Medium rare: 3-4 minutes on each side
  10. Medium: 5-6 minutes on each side
  11. Well-done: 7-8 minutes on each side
  12. Make sure that the meat doesn’t burn or stick.
  13. Lower the heat for even cooking.
  14. Serve with oven roasted potatoes and stuffed figs.

For the wine sauce:
  1. Cook the chopped onions in 1 tbsp. butter on low heat until soft and translucent.
  2. Deglaze the griddle pan by adding the wine (or vinegar and water), to get all the flavors from the residues of the cooked meat.
  3. Add the cooked onions and let them simmer on low heat for few minutes or until the sauce is thick and rich and the onions are soft.
  4. Check the taste of the sauce and add salt and pepper as needed.
  5. Serve with the fillet of beef.

Check this link for Oven Roasted Potatoes with Herbs.
Check this link for Stuffed Figs with Gorgonzola Cheese.