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Roasted fillet with chunky plums – Let the festivities begin

3 min read

Festivity is in the air as the year draws to a close. Get in the Christmas mood with this roasted fillet with chunky plums. The inclusion of luscious, red plums in this recipe adds so much juiciness that you will be licking your lips after this meal.

Enriching roasted fillet with the tangy sweetness of fruit will add so much flavour to this dish that you should not expect any leftovers. You may rather experience that everyone reaches for the dish up spoon for second helpings.

Roasted fillet with chunky plums will set the mood for the festive season. You may decide to try out this recipe to get everyone into the spirit of the season. Or, you may keep it as a speciality for Christmas Day. Whenever you decide to prepare this winning dish, it will be a sensation around the dinner table.

Set the mood for Christmas with this roasted fillet with chunky plums recipe. It is the perfect dish to celebrate our sensational summer fruits.

Roasted fillet with chunky plums recipe

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Recipe by Jenny Morris
Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

1 kg beef fillet, trimmed

salt and pepper to taste

2 teaspoons ground cumin

300 g firm, red, ripe plums

2 tablespoons olive oil

2 tablespoons onion, finely chopped

1 clove garlic, crushed

Ogasaswap Cross Chain Dex

1 teaspoon ginger, grated

1 red chilli, sliced

3 tablespoons white sugar

2 whole star anise

200 ml port

½ cup lemon juice

juice of 1 orange

zest of 1 orange

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

2 tablespoons of fresh coriander

Method

Sauce
First, get the sauce started. Stone and halve the plums.
Heat the olive oil in a saucepan. Add the onion, garlic, ginger and chilli. Cook stirring for 2 minutes and then add the sugar and star anise. Cook stirring until sugar dissolves and add a little port to prevent it from burning.
Once the sugar has dissolved, add the remaining port, lemon juice, orange juice, balsamic vinegar and soy sauce.
Place the plums into the mixture and simmer gently until tender but not overcooked – about 8 minutes. Remove the pan from the heat, and remove the plums with a slotted spoon and set aside.
Stir in the sesame oil, orange zest and coriander. Return the plums to the sauce.
Fillet
To prepare the meat, rub the fillet with olive oil and then season with salt, pepper and ground cumin.
Heat a frying pan until it is hot and then seal the meat on all sides until nice and brown.
Roast in the oven at 180°C for 15 minutes. Rest the fillet for 10 minutes and then slice the meat.
Spoon over the plum sauce and serve.

Notes

Tip: This sauce is also delicious with pork, chicken, lamb, duck and ostrich.

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