A fast and foolproof technique for perfectly melting beef fillet.
700-800g fillet of beef, trimmed
1 garlic clove
1 sprig of rosemary
2 sage leaves
Coarsely ground salt & pepper
If the fillet is well-marbled, no additional fat or oil is needed. Use a non-stick pan on the highest induction level to give it a very fast, very hot searing.