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Beef Fillet with Cauliflower Purée & Truffle Dressing

This savoury dinner is the perfect meal to impress your guests.


Cauliflower Purée


  • ½ head cauliflower
  • 240 ml (1 cup) milk
  • 80 ml (⅓ cup) double cream
  • ¼ teaspoon salt, optional


  1. For the purée, place the cauliflower, broken into pieces, into a sauce pan and cover with milk and cream. If needed, add water to fully cover the cauliflower.
  2. Add salt and cook until tender, about 20 minutes.
  3. Drain the cauliflower and transfer the cauliflower to the Vitamix container and secure the lid.
  4. Select Variable 1, start the machine and slowly increase to its highest speed.
  5. Blend for 1 minute using the tamper to push the ingredients into the blades.
  6. Hold the purée in a bowl and keep warm.

Truffle Dressing


  • 150 g (1 cup) hazelnuts, blached
  • 1 garlic clove, peeled
  • 150 ml (½ cup + 2 Tablespoons) olive oil
  • 10 g (2 Tablespoons) grated Parmesan cheese


  1. For the dressing, add the hazelnuts, garlic, olive oil, parmesan and truffle oil to the Vitamix container and secure the lid.
  2. Select variable 1, start the machine and increase speed to Variable 3.
  3. Blend for 15 seconds or until your desired consistency.



  • 2 200 g beef fillets
  • 1 Tablespoon extra virgin olive oil, optional
  • 3 g (1 teaspoon) salt, optional
  • 2 sprigs fresh thyme leaves
  • 1 Tablespoon unsalted butter


  1. Remove the fillets from refrigeration about 20 minutes before you are ready to cook. Rub them in olive oil and season with salt.
  2. Place stainless steel pan over high heat. When the pan is very hot, add the fillets to sear. Cook for 4 minutes on each side, then add the butter and thyme to the pan and baste the steaks.
  3. To plate, place the warm purée in the middle of the plate and set the steakon top.
  4. Drizzle each steak with 1 Tablespoon of the truffle dressing.

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