When I had a big (HUGE!) fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. I’m a big fan of cutting the whole fillet into steaks and then braaing them but as it’s Winter the thought of standing outside, waiting for meat to cook is not exactly my idea of fun. I decided to go back to basics and make a beautiful roast fillet of beef but what to serve with it was another question that kept popping into my head. I wanted something rich but not too heavy and thus decided to serve it with a delicious…