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Slow-cooked Beef Fillet with Crushed Black Pepper and Balsamic

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Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Slow-cooked Beef Fillet with Crushed Black Pepper and Balsamic.

 
 

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Posted by Jo16 • 1y ago • Report
I have 2 x 500 g beef fillets that I want to cook together, do I still cook for the same amount of time?
Posted by • 2y ago • Report
if I triple the recipe to 6kilos of beef does that change the amount of time in the oven??
Posted by Emma52 • 3y ago • Report
Depending on the thickness of the fillet, 4 hours could be too long. I do this (Neil Perry's recipe) with a 3 bone rib of beef but I have also done it with 5 bone ribs. The key is the centre temperature of the meat which should be 53 degrees(celcius). Don't work on the time, work on the temperature of your oven and the meat and you'll have the perfect result every time!