Beef · The centrepiece
Whole Roast Fillet of Beef with a Mustard and Herb Crust
A whole roast fillet is the most generous thing you can put on a table, and one of the simplest, because the cut does the work. Fillet is so tender that all you owe it is a hard sear for the crust, a short roast, and a proper rest. The mustard and herb coating seasons every slice and makes the carving look as good as it tastes.
Method
Bring the fillet fully to room temperature, at least an hour out of the fridge. Pat dry and season very generously all over.
Heat the oil in a large pan until smoking and sear the fillet hard on all sides, about 8 minutes total, basting with the butter at the end. Rest for 5 minutes.
Mix the parsley, rosemary, thyme and garlic on a board. Brush the seared fillet all over with the Dijon, then roll it through the herbs to coat.
Roast at 200°C for 20–25 minutes for rare to medium-rare (an internal temperature of 50–54°C). Fillet is lean, so err on the side of less.
Rest, loosely covered, for 15 minutes. Snip the string, carve into thick rosy slices and serve with the resting juices poured over.
Ben's Tip
Use a temperature probe, not a timer. Fillet has no fat to forgive an extra five minutes, and the difference between perfect and grey is about six degrees.
To Drink
This is the moment for the good bottle: a mature Bordeaux or a fine Pinot Noir lets the fillet's delicacy speak.
Made with the best meat money can buy
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