Welsh Hazelnut Fillet

The Welsh Hazelnut Fillet is a delightful dish that combines the rich flavors of a classic fillet with the nutty essence of hazelnuts, all steeped in the culinary traditions of Wales. This recipe offers a harmonious blend of textures and tastes, paying homage to both the local produce and time-honored cooking techniques. Originating from the Welsh valleys, this dish has evolved into a beloved representation of Welsh cuisine, highlighting the significance of hazelnuts gathered from the lush groves of the land.

Background

Wales has a rich history of meat production, with beef being a staple in many households. The fillet cut, known for its tenderness and flavor, has been a favored choice for special occasions. Through the centuries, the Welsh people have incorporated various local ingredients into their cooking, one of which is the humble hazelnut. In this dish, the fillet is complemented by the unique, earthy notes of hazelnuts, which are not only abundant but also historically significant in the region.

Ingredients

• 500g of fillet beef
• 100g of ground hazelnuts
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 200ml of beef stock
• 1 tablespoon of thyme, chopped
• 1 tablespoon of parsley, for garnish

Preparation

Begin by cleaning the fillet of any silver skin or excess fat. Pat the meat dry with a paper towel to ensure a good sear later on. In a small bowl, combine the ground hazelnuts, salt, and pepper. Rub this mixture all over the surface of the fillet, pressing it gently so that it adheres to the meat.

Marinating

Place the seasoned fillet into a shallow dish. Drizzle with olive oil and sprinkle the thyme over the meat. Cover the dish with plastic wrap and refrigerate for at least two hours to allow the flavors to meld. This step is crucial for infusing the meat with the earthy and aromatic notes of the hazelnuts and thyme.

Cooking Process

Step 1: Searing the Fillet

Once marinated, take the fillet out of the fridge and let it sit at room temperature for about 30 minutes. This ensures even cooking throughout the meat. Heat a large skillet over medium-high heat and add a small amount of olive oil to the pan. Add the garlic and sauté until it is fragrant. Carefully place the fillet in the pan, searing each side for about 4 minutes until a caramel-brown crust forms. This step is essential for sealing in all those rich juices.

Step 2: Roasting

Preheat your oven to 180°C (355°F). Transfer the fillet to a baking dish and pour the beef stock around it. Cover the dish with foil, creating a tent over the top to trap in the steam. Roast the fillet in the oven for about 20-25 minutes for medium-rare, or adjust the time using your cooking timer to achieve your desired doneness.

Resting and Serving

Once cooked, remove the fillet from the oven and let it rest for 10 minutes under the foil tent. This resting period allows the juices to redistribute throughout the meat. Slice the fillet into thick, juicy pieces and arrange them on a serving platter. Garnish with a sprinkle of fresh parsley for color and flavor.

How to Enjoy Your Welsh Hazelnut Fillet

The Welsh Hazelnut Fillet pairs beautifully with a side of roasted potatoes or steamed seasonal vegetables. A light red wine, such as a Pinot Noir, complements the dish's nutty and savory notes. Savour each bite of the tender fillet, the aromatic hazelnuts, and the subtle hints of thyme, bringing you a taste of Wales right at your table.