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Guns, Figs and Flowers

Guns, Figs and Flowers

Prep
10 mins
Cook
30 mins
Serves
4

Fillet of beef with honey, lemon and figs

For our recipe, you’ll need crunchy, fresh ingredients: Fennel salad and lemon for the wet rub, plus figs, rocket and romaine lettuce. You’ve already got the Figs and the Flowers? Then you’re still gonna need the Guns! 

At the heart of the recipe is the finger-thick cuts taken from 300 grams of the best fillet of beef. Of course, you can only make clean cuts with a really sharp knife. And because the meat is so lean and thin, the BBQ Brothers only sear it from one side. 

A premium beef cut: Everything you need to know about the fillet of beef

The fillet stems from the inner loin muscles of the back and consists of three sections:

  • Tail
  • Centre Cut
  • Head

For our fillet of beef on a bed of lettuce, you should use cuts from the head of the fillet, which is used, among other things, to make the famous “Chateaubriand” dish. When buying beef, make sure it is of a high quality – you can recognise a high-quality fillet of beef by its deep, red colour. You can discover everything on the setup and preparation of this beef cut on our page about the fillet of beef.  

Your grill is a bit older and can’t cope with the 250 °C required for the recipe? You’ll surely find the right solution for you amongst our gas grills!

Ingredient Tips

HOT TIP
The fillets can also be seared on a griddle.

Directions

List Steps
Step 1 of 8
1
First, preheat the grill to 250°C.
2
Cut the figs in half and place them (cut side down) on the pre-heated grate.
3
For the wet rub, first grind the dry parts of the rub with a mortar and pestle and then add the wet parts, before stirring. Set half of the wet rub aside for the salad dressing.
4
Trim and prepare the fillet of beef (preferably Chateaubriand). Then slice the fillet into finger-size cuts.
5
Wash and trim the lettuce. Dilute one half of the wet rub with a splash of apple juice and vinegar (apple cider vinegar works well, but any other vinegar is fine) and a dash of olive oil. Mix well. The salad dressing is done – it’s as easy as that.
6
Then quickly grill one side of the fillet cuts (yes, really just one side) over very high heat. Afterwards, immediately place them in a grilling tray with the wet rub and marinate them over high heat.
7
Arrange the lettuce into a bed, add the figs and drizzle the dressing on top.
8
Then arrange the marinated meat on the salad and shave some Parmesan over the finished dish. Enjoy!
Suggested for this recipe
Art. No. # 140014
GRILL+ ROASTING DISH & CUTTING BOARD
RRP £ 61,99
Art. No. # 140925
Gas2Coal® 2.0 330
RRP £ 549,99
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