Char Grilled Whole Beef Fillet

Char Grilled Whole Beef Fillet with a Balsamic Tomato reduction


  • 1 whole beef fillet
  • salt and pepper
  • garlic
  • olive oil
  • 2 – 3 shallots
  • 1 – 2 cups Balsamic Vinegar
  • 2 – 3 tbsp Brown sugar
  • 1 Punnet Baby Tomatoes
  • Baby Spinach leaves


  1. Season the fillet with loads of salt and pepper
  2. Crush 2 – 3 cloves of garlic and rub this onto the flesh of the fillet
  3. Heat up a griddle pan until smoking hot and add a small amount of olive oil
  4. Sear off all the sides of the fillet in the griddle pan
  5. Reduce the heat to a medium flame and allow the fillet to cook for about 10 minutes, turning it continuously.
  6. While the fillet is cooking, start with the sauce
  7. Finely chop the shallots
  8. Heat some olive oil in a frying pan, and add the shallots
  9. Crush and add 2 – 3 cloves of garlic (more if desired)
  10. Cook off the garlic and onion until lightly browned
  11. Add 1 – 2 cups of balsamic vinegar to the onion/garlic mix
  12. Add 2 – 3 tbsp brown sugar, and leave this on the heat to slowly reduce, stirring it continuously
  13. Cut up 1 punnet of baby tomatoes into halves
  14. Add these baby tomatoes to the balsamic vinegar sauce and allow this to cook with the reducing sauce for a further 10 minutes, until it starts thickening
  15. Once it is reduces, set the sauce aside to cool down for a while
  16. Wash the spicach leaves
  17. Heat some olive oil in a frying pan and add the washed spinach leaves
  18. Season the leaves with salt and pepper
  19. Keep stirring and shaking the spinach leaves until it is just wilted
  20. Once the fillet and the spinach is cooked, serve the fillet on top of the spinach, and pour the balsamic and tomato reduction sauce over the fillet
  21. Serve hot or cold