Solomillo de ternera — Spanish beef fillet — is one of the great cuts available here in Andalucía and considerably more affordable than its French or British equivalents. Two medallions, a hot pan, butter, garlic, thyme, and a simple white wine pan sauce built from the residue left behind. This is a New Year's Eve dinner for two that takes under twenty minutes and requires very little of you beyond paying attention.
INGREDIENTS
- 2 beef solomillo medallions, at room temperature
- Olive oil
- Knob of butter
- 1 garlic clove, crushed
- 1 sprig of fresh thyme
- Sea salt and black pepper
- Splash of dry white wine
- Good glug of beef or chicken stock
- Small slurry of cornflour and water to thicken
Method for beef solomillo
Bring the beef to room temperature before cooking — this matters for even cooking. Season generously on both sides with sea salt and black pepper.
Heat a good amount of olive oil in a frying pan over medium-high heat. When the oil is hot, add the beef along with the butter, crushed garlic, and thyme. The butter and aromatics will baste the beef as it cooks.
Sear for 3–4 minutes per side depending on thickness and how you like it done. Remove the beef from the pan and leave to rest — this step is not optional.
Deglaze the pan with a splash of dry white wine, scraping up all the caramelised bits from the bottom. Let it reduce, then add the stock and stir. Add a small cornflour slurry to thicken and allow the sauce to reduce to your preferred consistency. Fish out the thyme and garlic.
Pour the sauce over the rested beef or return the beef to the pan briefly before serving. Goes particularly well with fondant potatoes.
BEEF SOLOMILLO – THE FLEXIBLE CHEF'S NOTES
Solomillo de ternera is available at most Spanish butchers and supermarkets and is consistently good quality. The resting period after cooking is essential – cut into it too early and the juices run straight onto the plate. The pan sauce is built in minutes while the beef rests, so there's no dead time. The cornflour slurry gives you control over thickness without reducing for too long.
FOOTNOTE
This recipe is part of the Beef & Veal Hub — browse the full collection for more beef and veal recipes.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef.
