Beef Fillet with Tahini Garlic Sauce

This recipe will go well with the following Gingin beef products: Dry Aged Scotch Fillet Roast, Grass Fed Scotch Fillet Roast

Beef Fillet with Garlic Tahini Sauce

A go-to recipe when you're feeding a crowd… Beef Fillet with Garlic Tahini Sauce. A quick and easy way to feed a hungry group of family or friends. It’s pretty forgiving, you can even rest it for several hours and have it just warm, it's divine.

  • 1.5 kg Scotch Fillet – or rib eye
  • 2 tbsp olive oil – extra virgin
  • 1 tsp sea salt – or to taste
  • Ground black pepper – to taste

The Sauce

  • 1 clove/s garlic – minced
  • 1 tbsp hulled tahini
  • 250 g full-fat natural yoghurt (1 cup)
  1. Pre-heat the oven to 150°C / 300°F (fan-forced).
  2. Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
  3. Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
  4. Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
  5. Use a meat thermometer which is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
  6. To make the tahini sauce, mix all the ingredients together in a serving bowl.

When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
Enjoy immediately with the tahini sauce and your favourite sides and salads.
Try with various mustards.


Recipe and image courtesy of

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