Roast beef fillet with mustard wine sauce

    1 hour 5 min

    An exquisite centre-piece of beef for a dinner party or Christmas dinner. The juices are used to make a delicious red wine sauce, flavoured with mustard and garlic. Serve with roasted vegetables.

    31 people made this

    Serves: 4 

    • 1 (450g) beef fillet, trimmed
    • 2 cloves garlic, quartered
    • 4 tablespoons extra virgin olive oil
    • 1 tablespoon lemon or lime juice
    • 1 pinch dried oregano
    • 1 pinch dried basil
    • 1 pinch dried dill
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 2 tablespoons whole multi-coloured peppercorns
    • 250ml water
    • Red wine sauce
    • 2 tablespoons Dijon mustard
    • 1 clove chopped fresh garlic
    • 50g butter
    • 350ml dry red wine

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut 8 small slits in the fillet. Insert garlic into slits.
    3. In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary and thyme. Brush over fillet. With a small spoon, press whole peppercorns into fillet. Place fillet onto a rack in a roasting tin, and pour water into bottom of tin.
    4. Roast in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove fillet to a cutting board, and let rest 5 minutes so the juices redistribute.
    5. Pour dripping from tin into a small saucepan set over low heat. Stir in mustard, chopped garlic and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced fillet.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Fablous and really easy! I adjusted this recipe to make a whole beef tenderloin for a dinner party of 12. Even tripling the recipe was still very easy to put this on the table. Served with boiled new red potatoes with garlic, caesar salad, burgandy wine and chocolate lava cakes for desert.  -  13 Mar 2006  (Review from Allrecipes US | Canada)


    This marinade was absolutely delicious, so was the sauce. I made some changes though. I did not roast the meat. I coated it with the oil, herbs, and stuffed it with garlic and let it marinate about 30min. then I cut a couple small pieces off and set aside for the sauce. I then grilled the meat. The meat pieces and the extra marinade I put in the pot in place of the meat drippings and then added the other sauce ingredients and extra herbs. It was absolutely to die for. My husband said it was so good he's not sure why we bother going out to eat haha  -  04 Apr 2007  (Review from Allrecipes US | Canada)


    very good probably make again. lots of flavor  -  30 Oct 2005  (Review from Allrecipes US | Canada)