Beef Fillet with Apples and Orange Sauce


Adapted from

If you’re looking for something a little different – try this dish. The sweet and tangy flavors of apple and orange are a perfect complement for beef fillets.


  • 4 beef fillets – about 4.5 ounces each, bring to room temperature
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried sage
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 apple, cut into slices
  • 1 navel orange peeled and sectioned


  • 1 tablespoon canola oil
  • 1 1 1/2-inch piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons orange zest
  • 1 garlic clove, minced
  • ¼ cup light brown sugar
  • Juice of one orange
  • ¼ cup rice vinegar (do not use seasoned rice vinegar)
  • ¼ cup soy sauce
  • 1 tablespoon fish sauce (optional)


  1. Season the beef with the salt, pepper, garlic cloves, sage, and 1 teaspoon olive oil. Let meat marinate for at least an hour. In a heated skillet, add the remaining olive oil and butter, and sear beef on both sides. Remove beef from pan and set aside.
  2. Using the same pan the steaks were seared in, add canola oil and heat over medium-high heat. When oil begins to shimmer, add apples, orange sections, ginger, jalapeño, orange zest, and stir to combine.
  3. Sauté mixture until ingredients soften, approximately 5 minutes, then add minced garlic and continue cooking until approximately 1 to 2 minutes longer.
  4. Next add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine.
  5. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  6. Return beef to pan with sauce and spoon sauce over meat. Cook 1 or 2 minutes more, being sure not to overcook the meat. Serve immediately.