Pepper and thyme-crusted fillet of beef

Pepper and thyme-crusted fillet of beef

By
From
Meat
Serves
6
Photographer
Dean Cambray

Yes, it’s a bit expensive, but a really top-quality piece of beef fillet makes a great dinner party meal. It’s dead-easy to prepare and cook and it looks really impressive too.I like to serve beef fillet rare, with creamed spinach, thyme- and garlic-scented mushrooms and garlic and rosemary-roasted potatoes. You might also like to make a quick gravy in the roasting pan, and jazz it up with red wine reduction.

Ingredients

Quantity Ingredient
1.3kg fillet of beef
1-2 tablespoons dijon mustard
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon thyme, chopped
2 tablespoons olive oil

Method

  1. Tuck the skinny tail-end of the fillet underneath so that the beef is an even thickness all along its length. Tie securely with butcher’s string at 5 cm intervals. Smear liberally with mustard then season with salt and pepper and sprinkle with thyme. Refrigerate until needed, but bring to room temperature 30 minutes before you plan to eat.
  2. Preheat the oven to 195ºC. Heat the oil in a heavy-based roasting tin and brown the fillet all over. Transfer to the oven and roast for 15 minutes (for rare). If you’re using a meat thermometer, the internal core temperature should be 40ºC. Transfer the cooked beef to a hot dish, cover with foil and leave it to rest for 8–10 minutes in a warm spot. When ready to serve, snip off the string and carve into thick slices. Serve with your choice of gravy and accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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