Marinated Mustard and Herb Beef Fillet
Tender, fragrant and delicious. Can be served hot, warm or cold. The mustard can be replaced with English, course grain or horseradish mustard and the herbs can be omitted or exchanged
Preparation time: 10 - 15 minutes Quantity: Serves 8 - 9 Cooking time: 30 minutes
Ingredients
around - 2 kg / 4-ish lb’s evenly rounded beef fillet
Marinade -
3 tablespoons light soy sauce
2 tablespoons olive oil
1 tablespoon runny honey
1 level tablespoon dijon mustard
1 clove garlic - crushed
6 crushed pepper corns
To cook -
2 tablespoons olive oil
2 tablespoons dijon mustard
1 tablespoon chopped flat parsley
1 tablespoon chopped chives
1 tablespoon chopped thyme or coriander
Method
- Trim of any excess fat from the fillet
Tip - if you want a perfectly cylindrical piece of beef, wrap tightly in cling film to make a firm looking sausage shape and rest in the fridge overnight.
To make the Marinade -
- Simply mix all the ingredients together and smother the fillet, leave in the fridge for a minimum of 2 hours or preferably overnight.
To cook -
- Remove the beef from the marinade and shake off any excess, pat dry with some paper towel
- Heat the oil
- Seal off the beef for a minute on four sides, remembering to push the ends in to the pan, until it is brown all over
- Remove and brush with the mustard
- Roll in the chopped herbs
- Place on a tray
- Bake in a preheated oven gas 5 / 175*c - for 20 - 25 minutes or until cooked to your liking