• How elegant! How delicious! Fig and blue cheese-topped fillet with rosemary potato chips is perfect for entertaining as it’s sure to impress your guests. But this is also a great family dinner for when you’re feeling a little fancy. 

    Fig and blue cheese-topped fillet with rosemary potato chips

    Serves: 2
    Cooking Time: 1 hr + extra for marinating


    • Marinade

    • 80ml (1/3 cup) red wine
    • 60ml (¼ cup) red wine vinegar
    • 15ml (1 tbsp) Dijon mustard
    • 125ml (½ cup) olive oil
    • 1 sprig fresh rosemary
    • 2 bay leaves
    • 1 garlic clove, finely chopped
    • 450g beef fillet, cleaned
    • 5 figs, sliced
    • 50g blue cheese, room temperature
    • 45ml (3 tbsp) pomegranate seeds
    • Chips

    • sunflower oil, for deep frying
    • 5 medium potatoes, washed and skins on
    • 30ml (2 tbsp) Maldon salt
    • 2 sprigs fresh rosemary



    For the marinade, pour all of the marinade ingredients into a plastic bag. Shake until well combined. Add the fillet and allow it to marinate for as long as possible or overnight. Give the bag a shake whenever you can, allowing it to marinate further.


    For the chips, heat the oil in a large pot for deep-frying. Slice the potatoes into 1cm-thick rounds and drain on some paper towel to remove most of the natural moisture. Deep-fry for a few minutes until golden and crisp. You can always re-fry the chips just before your meat is done – this will ensure they crisp up and heat through before serving.


    Combine the salt and rosemary and scatter over the chips before serving.


    For the fillet, heat a griddle pan until smoking hot. Slice the fillet into four equal steaks. Fry on the griddle pan for 1 minute 30 seconds a side for medium or cook for less or longer, depending on your preference. Allow to rest for a few minutes.


    To serve, top the fillet with the sliced figs and crumble the blue cheese over. Scatter some pomegranate seeds and serve with the rosemary potato chips on the side.