Chef Jenny Morris has served up this sensational dish of roasted fillet with a chunky plum sauce to mark the beginning of stone fruit season.

Roasted fillet with chunky plums

1 x 1kg whole trimmed fillet of beef
Salt and ground white pepper
2 tsp ground cumin
300g firm, ripe red plums
1 Tbsp olive oil
2 Tbsp finely chopped onion
1 clove garlic, crushed
1 tsp grated fresh ginger
1 red chilli, sliced
3 Tbsp white sugar
2 whole star anise
200 ml port (fortified wine)
½ cup lemon juice
Zest and juice of 1 orange
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 Tbsp chopped fresh coriander

  • First, get the sauce started.  Stone and halve the plums.  Heat the olive oil in a saucepan.  Add the onion, garlic, ginger and chilli.  Cook stirring for 2 minutes and then add the sugar and star anise.  Cook stirring until sugar melts and add a little port to prevent it from burning.
  • Once the sugar has melted, add the remaining port and lemon juice, orange juice, balsamic vinegar and soy sauce.  Place the plums into the mixture and simmer gently until plums are tender but not overcooked – about 8 minutes.  Remove pan from heat and also remove the plums with a slotted spoon.  Stir in the sesame oil, orange zest and coriander.  Return the plums to the sauce and prepare the meat.
  • Rub the fillet with olive oil and then season with salt pepper and ground cumin.  Heat a frying pan until it’s hot and then seal the meat on all sides until it’s nice and brown.  Roast in the oven at 180oC for 15 minutes.  Rest the fillet for 10 minutes and then slice the meat.  Spoon over the plum sauce and serve.
  • Tip:  this sauce is also delicious with pork, chicken, lamb, duck and ostrich.


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