Beef Fillet Medallions, Chilli Butter Mielies & Carrot Fries

For the beef:

• 600g Food Lover’s Signature 28 Day Matured Beef Fillet (Cut into 4 x 150g medallions)
• Salt and black pepper, to taste
• 15ml (1 Tbsp) smoked paprika
• 200g prosciutto slices
• Butter and a dash of olive oil for frying

For the Chilli Butter Mielies:

• 4 mielies
• 45ml (3 Tbsp) butter, softened
• 1 small fresh chilli, chopped, or 10ml (2 tsp) chilli flakes
• Zest of ½ lemon
• 3 sprigs rosemary, picked and chopped
• 3 sprigs rosemary, picked and chopped
• Salt and black pepper, to taste

For the Carrot Fries:

• 2 medium carrots, peeled
• Oil for frying
• Salt and pepper, to taste

• 80ml Dijon Mustard
• 80ml tangy mayo
• Zest of ½ lemon
• Handful parsley, chopped

For the Beef:

• Season the fillet medallions well with some salt and black pepper, rub with smoked paprika and wrap each medallion with the prosciutto slices and set aside until ready for frying.
• Heat a pan over a high heat – best to use a heavy bottom or cast iron pan.
• Add the butter and a dash of olive oil.
• Sear the fillet medallions on all sides to a deep golden brown colour to seal all the juiciness inside.
• Set aside until all the other components are prepped before continuing to ensure all the food is warm and ready at the same time.
• To finish your fillet medallions, pre-heat the oven to 200°C and place them into the oven for about 7-10 minutes for medium rare, 10-13 minutes for medium and 18-20 minutes for well done.
• Remove from the oven and allow to rest while covered.

For the Chilli Mielies

• Mix together the softened butter, chilli, lemon zest and juice and rosemary. Season to taste.
• Heat a pan or grill to a moderate heat and brush the mielies with the flavoured butter.
• Grill the mielies for about 10-12 minutes while turning and brushing with more butter as you go along.

For the Carrot Fries

• Cut each carrot in half to shorten them
• hen cut each piece lengthwise into strips and shred each strip into 2mm carrot sticks.
• Heat some oil over a moderate heat for shallow frying and fry the carrots in batches until golden and crispy.
• Drain on kitchen towel and season with salt and pepper while still hot.

For the Tangy Sauce:

• Mix together all ingredients and season to taste.

To serve:

• Serve your perfectly cooked fillet steak with the chili mielies, carrot fries and tangy mustard sauce.