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.
26 people made this
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
Red wine sauce
2 tablespoons Dijon mustard
1 clove chopped fresh garlic
350ml dry red wine
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5.
Cut 8 small slits in the fillet. Insert garlic into slits.
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.
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.
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.