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This is absolutely, hands down, the best EVER. My partner requests this dish very often. I've tried many many recipies for this cut of meat. This one is superior because of its simplicity and exquisite taste. HOWEVER, Boiling heavy cream for that long without stirring frequently will scald your pot. I humbly suggest to lower the temp and simmer.
I loved this and so did my guests! I used what we call in NZ scotch fillet because my butcher convinced me that it has better flavour than eye fillet or beef tenderloin as mentioned in the recipe. The sauce was universally loved by my guests, and recipe was requested - always a good sign that it was enjoyed. Thank you!
Excellent choice for my DH's birthday dinner. He was very happy with my surprise dinner!