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.

    26 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.

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