Guns, Figs and Flowers
Recipe

Guns, Figs and Flowers

5.0

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...

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Ingredients

300 g
fillet of beef
Wet Rub - the floral dress
2 tbsp.
honey
2 tbsp.
lemon (juice and grated zest)
1 tbsp.
Tabasco Green
2 tbsp.
sea salt
1 tbsp.
freshly ground black pepper
1 tbsp.
fennel seeds
2
figs
2
lemons
2 tbsp.
honey
4 tbsp.
Tabasco Green
4 tbsp.
olive oil
50 ml.
apple juice
 
rocket
 
Romaine lettuce
 
Parmesan for shaving into fresh slices
 
sea salt
 
freshly ground black pepper

Ingredient Tips

Hot Tip
The fillets can also be seared on a griddle.

Directions

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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!
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