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Beef fillet in blackberry sauce with Roquefort slices and salad

45 mins
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This recipe for beef fillet in blackberry sauce with roquefort slices and arugula salad will be amazing when you want to surprise your guests. We highly recommend it.
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8 portions
  • 1 kilo beef fillet, cleansed
  • to taste extra-special smoked salt flower
  • to taste freshly ground black pepper extra special
  • 4 tablespoons corn oil
  • 2 tablespoons unsalted butter
  • 150 grams Roquefort cheese
  • 1 jar blackberry sauce with mulato pepper extra special
  • 1 glass Red wine, (optional)
  • to taste arugula salad


Preheat the oven to 180ºC.
Dry and season the fillet, put on high heat an iron pan, place a tablespoon of corn oil and two butter, seal the fillet very well on all sides (approximately 5 minutes)
Remove the fillet from the pan, pour the glass of red wine and cut in half, drain the blackberry sauce with extra special mulato pepper, turn off the heat and cover the pan. Place the fillet in a refractory and put it uncovered in the oven for approximately 20 minutes, remove it and let it rest for 10 minutes.
At that time the blackberry sauce with extra-special mulato chili is heated for two minutes over high heat and poured over the refractory where the meat is baked, mixing very well with the burnt juices trying to clean the refractory
Cut medallions of fillet of 2 centimeters is placed on a plate bathed with the sauce and covered with a sheet of Roquefort cheese


Serve with arugula salad and simple balsamic vinaigrette, sea salt, pepper and olive oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Grethel Pipper Benito
10/11/2014 16:45:49
Me encantan todas las recetas de KIWILIMON

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