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Chicken tray bake with roast apples and thyme

50 minutes

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Chinese beef stir-fry

15 minutes

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30 minutes

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Baked chicken liver paté with clementines

30 minutes

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Coconut-dressed cauli-rice winter salad

5 minutes

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1½ hours

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30 minutes

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3 hours

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10 minutes

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Brenda’s Mexican pork chops

30 minutes

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15 minutes

Beef recipes

Lorraine’s fillet in phyllo pastry

30 minutes

Lorraine’s fillet in phyllo pastry

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg free-range whole beef fillet
sea salt and freshly ground black pepper, to taste
2 t olive oil
250 g Woolworths frozen phyllo pastry, thawed
75 g butter, melted
150 g Woolworths garlic butter

Method

Preheat the oven to 180°C. Slice the fillet into 4–6 rounds. Season and quickly sear on both sides in the olive oil in a hot pan. Set aside.
Cut the phyllo pastry into squares large enough to make a parcel around the steaks. Each steak will require 3 sheets of pastry.
Brush each sheet of pastry with melted butter and stack. Place a piece of steak in the middle of the pastry, then top with a round of garlic butter.
Gather up the sides of the pastry to make a parcel and pinch the edges together. Brush the outside with a little more melted butter.
Bake for 15–20 minutes or until the pastry is golden.

Cook’s note: Keep the phyllo pastry (and the steak parcels as you make them) covered with a damp cloth to prevent them from drying out and cracking.

“Growing up, it was seldom a question what my three siblings and I would request for our birthday dinners. This was (and still is) our family’s celebratory meal.” – Amy Ebedes

This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.

DISCOVER MORE WAYS WITH BEEF HERE

Spinach lasagne

Apple, honey and almond cake

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Chicken tray bake with roast apples and thyme

Chinese beef stir-fry

Glazed clementines

Baked chicken liver paté with clementines

Coconut-dressed cauli-rice winter salad

Indian lamb on the bone with pineapple-and-coriander raita

Rachmah’s chicken pie

Winter pavlova with toffee Clemengolds

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Brenda’s Mexican pork chops

Pecorino fava beans

Lorraine’s fillet in phyllo pastry

Lorraine’s fillet in phyllo pastry

Ingredients

Method