Roast Fillet of Beef with Herb and Mustard Sauces
Published in Family Favourites, Meat Dishes
This is a really superb party dish, which can be served to the most discriminating diner.
Ingredients: Beef:
- 2 kg beef fillet, trimmed
- 50 g butter
- salt
- black pepper, freshly ground
Ingredients: Sauces:
- ½ cup oil
- 2 tbl white wine vinegar
- 2 tbl mayonnaise
- 1 tbl chopped capers
- ¼ cup flat leaf parsley, chopped
- 2 tsp marjoram/origanum, chopped
- ¼ cup extra virgin olive oil
- 2 tbl French / Dijon mustard
- 2 tsp Worcestershire Sauce
- ¼ cup chopped chives
- 1 tsp fresh thyme leaves
Preparation:
- Tie fillet at 2 – 3 cm intervals. Season with salt and roll in ground black pepper. Heat butter, then, over high heat, brown the fillet on all sides. Place in 220° C oven and roast to taste – about 15 to 18 minutes per kg gives a medium to rare fillet. Remove from oven when cooked to your liking, and wrap tightly in foil. Allow to cool, then wrap in a dishcloth and refrigerate overnight if making ahead.
- Combine oils and vinegar in a jug, whisking well to emulsify as much as possible. Divide equally into two bowls. Add mustard and mayonnaise to one bowl, and Worcestershire Sauce and chopped herbs to the other, whisking both well.
- Slice fillet, but not too thin. Pour / spread the mustard sauce over the base of a large serving platter, and arrange the fillet slices in rows over it. Then drizzle the herb sauce over the meat. Best served at room temperature.
Serves 8 – 10 generously.
